Sheldon Martin wrote:

> 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.

Ask them, theyre here. "You can stop saying that now. Thank you."

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