On Sat, 8 May 2021 10:57:39 -0400, Dave Smith
> wrote:

>On 2021-05-08 10:27 a.m., Sheldon Martin wrote:
>> On Sat, 8 May 2021 06:23:00 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> My husband makes a pretty powerful cocktail sauce, then I thin
>>> out my portion with lemon juice so it's both less "clingy" and more tart.
>>> Then I dip just part of each shrimp in the sauce.
>>>
>>> Cindy Hamilton
>>
>> For beef or seafood I prefer a creamy horseradish sauce... very easy
>> to prepare one's own from sourcream and prepared horseradish. Don't
>> buy extra hot horseradish. It gets it's heat from mustard oil and
>> leaves an unpleasant after taste.
>
>Really? It gets its heat from mustard?? I have had freshly grated
>horseradish and it's very hot. It does not need anything to spice it up.

Those at market that say "Extra Hot" contain mustard oil.
Freshly grated horseradish loses its heat quickly.