Ingredients (~13 servings)
- 3/4 cup tomato ketchup
- 3/4 cup mild chili sauce (I use Heinz)
- 2 tsp Worcestershire sauce
- 1-4 Tbsp refrigerated prepared horseradish
- 1 1/2 Tbsp freshly-squeezed lemon juice, plus more to taste
- Hot sauce to taste (I use Tabasco)
- Freshly-ground black pepper to taste
Mix Everything Together
In a medium bowl, stir together the ketchup, chili sauce, Worcestershire sauce, horseradish, and lemon juice until well combined.
Start with 1 tablespoon of horseradish and work your way up – you can always add more but you can’t take it back.
Add a few dashes of hot sauce and several grinds of black pepper.
Let the Flavors Develop
Cover the sauce and stick it in the fridge for at least 1 hour, but 2-4 hours is even better.
The horseradish mellows out a bit and everything comes together during this time.
Taste and Adjust
Once it’s had time to chill, give it a taste and adjust as needed.
If it needs more tang, add lemon juice. If you want more heat, add horseradish or hot sauce. If it tastes flat, hit it with a pinch of salt.
Serve chilled with shrimp, crab, oysters, or whatever seafood you’re working with. This keeps in the fridge for up to a week or you can freeze it for up to 6 months.
Homemade Cocktail Sauce
Ingredients
Ingredients (~13 servings)
- 3/4 cup tomato ketchup
- 3/4 cup mild chili sauce I use Heinz
- 2 tsp Worcestershire sauce
- 1-4 Tbsp refrigerated prepared horseradish
- 1 1/2 Tbsp freshly-squeezed lemon juice plus more to taste
- Hot sauce to taste I use Tabasco
- Freshly-ground black pepper to taste
Instructions
- In a medium bowl, stir together ketchup, chili sauce, Worcestershire sauce, 1 tablespoon horseradish, and lemon juice until combined.
- Add hot sauce and black pepper to taste.
- Cover and refrigerate for at least 1 hour.
- Taste and adjust seasoning with additional horseradish, lemon juice, hot sauce, or salt as needed.
- Serve chilled with seafood.
