St. Elmo Cocktail Sauce, Extra Spicy Seafood Sauce and Cocktail Sauce for Shrimp, 12 Fl Oz

St. Elmo Steak House Is A James Beard America’s Classic Award Winning Restaurant Made Famous For Its Steaks, Professional Service, And World Famous St. Elmo Shrimp Cocktail. This Spicy Horseradish Laden Sauce Has Been Raved About On Espn, The Today Show, Abc, Nbc, Fox, Cbs, Food Network Channel, And Others. Fiery. Refreshing. One of a kind. Crafted in a kitchen with 119 years of experience, St. Elmo Cocktail Sauce is known around the world for its incomparable taste. St. Elmo Cocktail Sauce should be stored cold and not left at room temperature longer than 7-10 days or it will begin to lose spiciness. If stored, the sauce typically has a best-by date of approximately 6 months.

WORLD FAMOUS SPICY FLAVOR – Fiery. Refreshing. One of a kind. Crafted in a kitchen with 119 years of experience, St. Elmo Cocktail Sauce is lauded around the world for its incomparable taste. Loved for its unique spice and long-lasting flavor, this signature seafood sauce is unmatched.
PACKED WITH HORSERADISH – Made with fresh-ground horseradish root, the dazzling taste of this cocktail sauce is unlike any other. Balanced with a refreshing tomato paste and hints of lemon, the St. Elmo Cocktail Sauce shocks senses and delights the palate.
PAIRS PERFECTLY WITH SEAFOOD – Notes of citrus keep this sauce light, making it the ideal cocktail sauce for shrimp and other seafood. It’s the hottest cocktail sauce around, delighting your taste buds and elevating any plate.
CRAFTED WITH CARE – From our steakhouse to your home kitchen, you can enjoy this iconic St. Elmo sauce. Each 12 oz bottle delivers a horseradish laden punch that the world has come to know and love. Serve it to your guests at home, send it as a gift, or simply enjoy for yourself!
STORAGE – St. Elmo Cocktail Sauce should be stored cold and not left at room temperature longer than 7-10 days or it will begin to lose spiciness. If stored, the sauce typically has a best-by date of approximately 6 months.