Description
This homemade cocktail sauce recipe is a game-changer for any seafood spread, offering a fresh, zesty, and easy alternative to store-bought options. It’s incredibly quick to prepare, requiring no cooking, and allows for customizable heat. The bright tang and subtle kick perfectly complement shrimp, oysters, crab cakes, and more.
Ingredients
- 1 ½ cups ketchup
- ¼ cup prepared horseradish (extra hot, if desired)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon hot sauce (such as Tabasco)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a medium bowl, combine the ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, hot sauce, salt, and black pepper.
- Whisk all ingredients together thoroughly until they are well combined and the sauce has a smooth consistency.
- Taste the sauce and adjust seasonings as needed. For more heat, add additional horseradish or hot sauce. For more tang, add extra lemon juice.
- Cover the bowl and refrigerate the cocktail sauce for at least 30 minutes before serving. This allows the flavors to meld and deepen.
- Serve chilled with your favorite seafood, such as shrimp, oysters, or crab cakes.
Notes
- For the best flavor, use high-quality ketchup and fresh lemon juice.
- Adjust the amount of prepared horseradish to control the spice level; use a hotter variety for a more potent kick.
- Consider adding a pinch of celery salt or a dash of finely minced garlic for extra depth of flavor.
- This cocktail sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
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