Classic Seafood Cocktail Sauce
Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and a dash of hot sauce to create a sharp, biting condiment that cuts through the richness of chilled shrimp or crab.
Balance is everything
The strength of your horseradish dictates the final impact; always taste as you go rather than relying solely on measurements.
- small mixing bowl
- whisk
- serving ramekin
What goes in.
- 1 cupketchup
- 3 tbspprepared horseradish, drained
- 1 tspWorcestershire sauce
- 1 tbspfresh lemon juice
- 1/4 tsphot sauce, such as Tabasco
- pinchfreshly cracked black pepper
Mellowing the bite
Allow the sauce to sit in the refrigerator for at least thirty minutes before serving, which lets the harshness of the horseradish integrate with the tomato base.
The method.
Combine the base
In the mixing bowl, combine the ketchup, Worcestershire sauce, and lemon juice until smooth.
Add the aromatics
Fold in the horseradish and hot sauce. Start with two tablespoons of horseradish, taste, then add the third if you want more heat.
Season and chill
Add a pinch of black pepper, stir well, and cover. Let it sit in the refrigerator until you are ready to serve.
Other turns to take.
Spicy extra
Add a teaspoon of finely grated fresh ginger or an extra dash of hot sauce for a lingering heat.
Citrus forward
Substitute the lemon juice for lime juice and add a quarter teaspoon of finely grated zest.
When it doesn't go to plan.
Use high-quality, cold ketchup for a better base texture.
If your horseradish is particularly watery, press it through a fine-mesh sieve before adding it to the bowl.
This sauce keeps well in the refrigerator for up to one week in a sealed glass jar.
The ones that keep coming up.
Can I use fresh horseradish instead of prepared?
Yes, but use half the amount. Fresh horseradish is significantly more potent than the jarred variety.
Why does my sauce look thin?
Check the horseradish. If it is packed in a watery brine, ensure you drain it thoroughly before measuring.
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