Traditional Cocktail Sauce with Horseradish
Cocktail sauce has been around since the 1920’s, being served as a spicy accompaniment to various types of seafood including oysters, shrimp, fish and scallops. The secret to making a good cocktail sauce is to ensure the heat from the horseradish doesn’t overpower the delicate flavor of the seafood.
This recipe is a base recipe for traditional cocktail sauce…some cooks like to add minced garlic, celery salt or red wine, but I prefer this quick and easy simple version. Start out with a dab or horseradish and taste the sauce along the way. You can always increase the heat by adding Tabasco sauce or cayenne pepper to taste.
If you prefer a milder sauce, start with a smidgen of horseradish, then continue to add it until you’ve perfected your sauce. If you do not have Worcestershire sauce, you can substitute with a dash of soy sauce or a little vinegar.
The recipe does not call for lemon juice, but some prefer to add it to the base sauce. Experiment and find your perfect cocktail sauce!
- 1 cup ketchup no high fructose corn syrup
- 1 tablespoon prepared horseradish
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon creole seasoning
- lemon juice to taste (optional)
- Combine all ingredients in a small bowl; refrigerate until ready to serve
- This recipe works best if you use ketchup that does not contain high fructose corn syrup; the added sugar from the corn syrup is unnecessary and unhealthy.