[Sca-cooks] horseradish fries

[johnna holloway]

I always thought the mayo in the horseradish
sauce was there so that when one combined that
sauce with  ketchup, one had a good base
for pink sauce ala the British cocktail sauce
for prawns...

Johnna Holloway  Johnnae

> Also sprach Philippa Alderton:> snipped
> >Well, Stefan, most people don't like intensely spicy
> >things, and in your area, when people think about Hot
> >Things, quite understandably, hot peppers tend to come
> >to mind. Most of the sauces that you get are in a
> >mayonaisse base, the intention being to cut the heat,
> >and get the light horseradish flavor.
Philip & Susan Troy wrote:snipped
> I think the mayonnaise base for commercial horseradish sauces (Arby's
> comes to mind as one of the Evil Innovators in this case) is largely
> a shelf-life improvement.
> Adamantius