Cocktail sauce is a cold sauce.
It often goes with seafood like prawns or oysters.
People sometimes call it part of a seafood cocktail.
This dish with sauce started long ago.
A famous chef named Fanny Craddock made one in 1967.
But someone else, Constance Spry, made a similar sauce earlier, in 1956.
The dish probably began in the US during the 1800s.
The basic sauce mixes ketchup or chili sauce with horseradish.
Other common ingredients include lemon juice or hot sauce.
Different countries make their own versions.
For example, they mix mayonnaise with tomato sauce for a pink color.
This is sometimes called Marie Rose sauce.
The name might come from a chef named Escoffier or a ship.
In Belgium, they add whisky to the sauce.
You can find cocktail sauce at fish and chip shops in Australia.
At American oyster bars, it's common to serve raw oysters with sauce.
You mix your own from a shared cup there.
