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!
Tangy cocktail sauce with a hint of horseradish--perfect for shrimp!
- 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.