It’s sad that many restaurants no longer accompany shellfish like shrimp and crab with this iconic American dipping sauce. Nowadays what they bring seems bland and sort of pointless, completely lacking “zing”.
Yeah, I get it. Shellfish flesh has a delicate flavor. And there is nothing subtle about this sauce. Some, therefore, conclude it overpowers the shellfish.
I call shenanigans. Dip some in the sauce. Dip the next bite in butter. Repeat. Everything comes together in a rising “Kumbaya!” crescendo. Stop overthinking things. This is good. Crab is good. You’re harshing my mellow.
And for those of you who know me, I can read your mind. Yes, the above paragraph is largely directed at my wife.
Great for dipping your shrimp or crab. Extra good after a few hours or overnight in the fridge.
It's supposed to be horseradish forward, but the heat of prepared horseradish can vary WIDELY from jar to jar - even the same brand. Sometimes a tablespoon is enough to blow your head off, sometimes you need half a jar to get it right.
You want a good zing but maybe aim short of sinus clearing. If you add too much you can't take it out, but of course you can double up the recipe and leave the horseradish out of the 2nd half. A lesson I've learned more than twice.
Mix it all together. If same-day try to prepare it early enough to give it a couple hours rest in the fridge before serving. Overnight is even better.
If you don't have a zester (a.k.a. micro-planer) they are like seven bucks on Amazon. Get one. When you throw away un-zested citrus the terrorists win. [Apologies to Meathead Goldwyn]