Janet Baraclough wrote:
> 
> The message 
> from Arri London  contains these words:
> 
> > Pete wrote:
> > >
> > > "Arri London"  wrote in message
> > > news:4AE3944F.42039295@ic.ac.uk...
> > > >
> > > >
> > > > Pete wrote:
> > > >>
> > > >> >
> > > >> > I would leave out the mayonnaise.
> > > >>
> > > >> Eh? I really don't fancy prawns smothered in a "cocktail sauce"
> > > >> of tomato
> > > >> ketchup, worcester sauce and Tabasco, unless maybe it was served in a
> > > >> very
> > > >> big glass glass with lots of vodka and no prawns, but maybe a stick of
> > > >> celery?
> > > >>
> > > >> Did you have something else in mind to replace the mayonnaise?
> > > >>
> > > >> --
> > > >> Pete
> > > >
> > > > The average US version of 'cocktail sauce' for prawns doesn't contain
> > > > mayonnaise. It is mostly ketchup and horseradish or variations thereof.
> > >
> > > That's definitely a new one on me. Are you talking of a mix of
> > > ketchup + the
> > > type of horseradish "relish" served with roast beef in the U.K.? I
> > > must say
> > > though that most of the prawn/shrimp cocktail sauces I ate in the States
> > > always seemed to be mayonnaise based.
> > >
> > > --
> > > Pete
> 
> > The 'prepared' horseradish...just the ordinary cream-coloured stuff of
> > grated horseradish, vinegar and salt.
> 
> > Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
> > restaurant...always ketchup/horseradish or similar.
> 
>    I'd have thought ketchup and horseradish would completely vanquish
> the flavour of prawns?
> 
>    Janet

One sometimes thinks that's the point... To be fair, it never seems to
occur in a 'nice' restaurant. They know better.