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Why does homemade cocktail sauce gel into a solid mass after sittting in the fridge for several days?
Wiki User
∙ 12y ago
Try turning down the temp in fridge.
(Seafood) cocktail sauce needs to be served at room temperature, and by the time your sauce has reached this temperature a quick stir or shake will have it all creamy and delicious.
You might also like to give it a stir or shake every day.
If it still appears too thick, add a squeeze of lemon juice and stir well.
Your homemade sauce doesn't contain the multitude of thickeners and thinners and preservatives mixed into the commercial varieties to keep the sauce emulsified and deter spoilage. Keep making your own when you can, it's so simple.
Wiki User
∙ 12y ago
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