I know that some of you folks like a little zing in your food. This is pretty much the cocktail sauce my mom taught me to make way back when. Perfect for application to raw bar items. Make this once and you'll never buy one from the store again.

http://www.corrundum.net/post/Cocktail-Suace.aspx

Very close to my recipe... a little more Wostershire, a bit less Tobasco, less garlic powder, but more hot horseradish. Lighter on the salt, but a dash of sugar. Never had a store bought that even came close.

Pretty close except that I change the amounts on 6 of the 8 ingredients.

Similar to mine except I also add a splash of gin.

i add wasabi.... for "regular" i go a little heavier on lemon

I also have one I do for oysters that is a mix of peppered vodka and mirin. That's some good stuff.

Well, it IS close! Just a few tweaks here n there.