Classic Cocktail Sauce
A sharp, balanced cocktail sauce relies on a high ratio of fresh horseradish to ketchup, cut through with enough citrus to prevent the mixture from turning into a sticky paste. It is a matter of layering the heat of the root against the sweetness of the tomatoes, finishing with a drop of vinegar or Worcestershire to give it backbone.
Control the heat at the source
The potency of prepared horseradish varies wildly between brands. Start with the smaller amount and taste as you go; you can always add more, but you cannot take the burn away.
- small mixing bowl
- whisk
- measuring spoons
What goes in.
- 1 cupketchup
- 3 tbspprepared horseradish, drained
- 1 tbspfresh lemon juice
- 1 tspWorcestershire sauce
- 1/4 tsphot sauce (such as Tabasco)
- 1/8 tspfreshly cracked black pepper
The importance of the rest
While it is ready to serve immediately, allowing the sauce to sit in the refrigerator for at least thirty minutes lets the horseradish steep into the ketchup, turning a simple mix into a unified sauce.
The method.
Combine the base
Add the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce into a small bowl.
Whisk thoroughly
Use a whisk to combine until the mixture is uniform in color; it should have a thick, glossy sheen.
Adjust seasoning
Add the black pepper and stir. Taste a small amount on a clean spoon. If it needs more punch, add an extra half-teaspoon of horseradish.
Chill
Cover the bowl tightly and refrigerate for 30 minutes before serving with chilled shrimp.
Other turns to take.
Spicy Kick
Add an extra half-teaspoon of grated fresh horseradish root if you can find it; the raw texture adds a snap the jarred stuff lacks.
Citrus Forward
Swap the lemon juice for lime juice and add a pinch of lime zest for a brighter, more aromatic finish.
When it doesn't go to plan.
Always drain the liquid from the prepared horseradish jar before measuring, otherwise your sauce will end up thin and runny.
If the sauce is too thick, do not add water; add a few extra drops of lemon juice or Worcestershire sauce.
Keep this in a glass jar in the refrigerator for up to a week; the horseradish flavor will intensify the longer it sits.
The ones that keep coming up.
Can I use fresh horseradish root instead of prepared?
Yes, but be aware it is significantly more pungent. Start with half the amount and adjust to your preference.
Why does my sauce look thin?
Usually, this happens if you include the brine from the horseradish jar. Always strain the horseradish well before mixing.
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