Cocktail Sauce
The Quirky Foodster Team
Ingredients
- Tomato ketchup — 200 g (3/4 cup)
- Prepared horseradish — 30 g (2 tbsp)
- Fresh lemon juice — 15 ml (1 tbsp)
- Worcestershire sauce — 5 ml (1 tsp)
- Hot sauce — 2 ml (1/2 tsp)
- Salt — to taste
Method
- Combine ketchup and horseradish in a mixing bowl.
- Whisk together until well combined.
- Stir in lemon juice, Worcestershire sauce and hot sauce.
- Season with salt to taste.
- Chill at least 30 minutes before serving to let flavours meld and sharpen.
Cultural Background: A tangy, horseradish-spiked ketchup sauce, cocktail sauce has accompanied chilled shrimp cocktail in American dining since at least the early 20th century, its sharp bite designed to complement rather than mask delicate seafood.
Tips: • Adjust horseradish quantity to taste — some prefer a milder sauce, others an assertively sharp one. • Chilling well before serving is essential, as this sauce is always served cold with chilled shrimp.
Variations: • Add a splash of vodka for a boozy variation, sometimes found at upscale raw bars. • Use fresh grated horseradish instead of prepared for an even sharper bite.
Storage: Refrigerate in an airtight container up to 2 weeks.
Reheating: Not applicable; always served cold. Nutrition (per serving) Approx. 20 kcal, 0.3 g protein, 0 g fat, 5 g carbohydrate per 15 ml serving.
FAQs: What is cocktail sauce traditionally served with? Chilled shrimp cocktail, and other cold seafood like oysters and crab. How much horseradish should I use? Start with the amount given and adjust to taste — horseradish potency varies by brand and freshness.
- Tomato ketchup — 200 g (3/4 cup)
- Prepared horseradish — 30 g (2 tbsp)
- Fresh lemon juice — 15 ml (1 tbsp)
- Worcestershire sauce — 5 ml (1 tsp)
- Hot sauce — 2 ml (1/2 tsp)
- Salt — to taste
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