Or drink Bloody Mary’s?
Ignore that apostrophe. I don’t know how it got in there.
For that sin, you must drink your next Bloody Mary sans Worchestershire! 
I just realized I made my first mistake on the boards (no, I’m serious) on my 1500th post. Five years of perfection down the drain…
Still, that punishment is too harsh.
Of course, now I’m on a roll.
Kaiser or crescent?
Speaking of cocktail sauce (mmm…good horseradishy cocktail sauce) here’s something I never understood. The English, who seem to have a good healthy appreciation of horseradish (or at least they know how to treat roast beef) for some reason have no cocktail sauce. Well they have something pink made with mayonaisse that they call cocktail sauce, but it’s not it. Can somebody explain that to me? Is it because when it’s not applied to beef they get confused?
It doesn’t have real horse in it, you know 
I love it; the real hot stuff - not the creamy pap that is so prevalent. Excellent with smoked mackerel (which happens to be one of my favourite things) or with strong cheese.
And of course with beef
The pinkish sauce on a prawn cocktail would be Marie Rose sauce (or often, sadly, something only approximating it).
We have any number of other sauces and dressings, but none of them is anywhere nearly as popular as Salad Cream - it’s regarded by many as an abomination, but that’s beside the point; The absence of any other particular sauce that may be popular elsewhere is explained (though perhaps not excused) by the market domination of salad cream.
I hadn’t tried it until recently, and I kind of went on a “bender” with it, eating something with it nearly every day. So now I’m kind of sick of it, but I’ll get back into it.
I feel really stupid admitting this, but I don’t think I ever got the joke until just now of an alcoholic robot being named ‘Bender’.
Yeah, right–pull the other one! Next you be telling me that goldfish crackers are vegetarian.
Daniel
And animal crackers are vegan.
I like Horseradish sauce.
I love horseradish and wasabi, but I don’t subscribe to the idea that sushi need be eaten with heaping teaspoons of green horseradish (or real wasibi, if you’re so lucky.) I mean, a little bit is fine, but with the way I see some people eat their sushi (drowning it in soy and pasting it in wasibi), how do they taste the fish at all?
I mix wasabi with soy, but I allow the sushi rice to only soak up a wee bit. All the flavors come through quite well.
As for horseradish sauce, yes please.
I don’t like most horseradish sauces. I can’t get around the prickles in it, it tastes/feels like I’m eating a cactus to me. However I’ve found some sauces that have a bit of horseradish in them (not as a main flavor) that are actually good. Just enough for a mild bite, not enough for the overwhelming prickle. Arby’s horsey sauce is good, so is their Southwest sauce.
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:o
Not perfectly in step with the OP but…
Recipe for what my mother figure calls Lockober dip (from the reseraunt one would guess, but she has no idea from whence it came).
1 Pound cream cheese (regular block type) room temp
1 pound sour cream (same temp as cream cheese)
1 Package of good seasons salad drsssing mix ( I like the zesty one)
…and here is where is has some revalence to the OP 
Prepared horseradish to taste, I generally use 2-3 Tblsp, but I LOVE horseradish (The recipe calls for the kind tinted/flavored with beet juice, it makes for a very pink finished dip… but it is not required, so the garlic stuff is a definite possibility)
mix it all up until smooth (a hand mixer or kitchen aid is highly recommended), I usually save the horseradish until the very end, lettting it sit overnight improves the flavor immensly.
serve with potato chips (preferably Ruffles, IMHO) or veggies.
A local restaurant has astonishing horseradish. I get a little paper cup of it and put it on their grilled chicken sandwich and it makes me cry. God, I love that stuff.
In Buffalo we have a sandwich called a beef on Weck. A Weck is a nickname for a Kimmelweck roll. It’s like a big Kaiser roll with caraway seeds and coarse sea salt on top.
Huge serving of roast beef and a fresh horseradish/vinegar sauce on said roll. Mmmmmmm Yummy.
Years ago I was Best Man at a small Wedding. It the buffet line the Maid of Honor dolloped a huge glop of horseradish onto her plate, I leaned over the table and asked her to marry me.
She only giggled 