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Dorothy Thomas

Cocktail Sauce Recipe

A zesty, tangy, and slightly spicy cocktail sauce perfect for shrimp, oysters, crab cakes, and other seafood. Quick and easy to make with just a few ingredients!
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 4 6
Course: Appetizer, Condiment
Cuisine: American, Seafood
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Ketchup
  • 2 tbsp Prepared horseradish (adjust for spice preference)
  • 1 tbsp Lemon juice (freshly squeezed)
  • 1 tsp Worcestershire sauce
  • ½ tsp Hot sauce (e.g., Tabasco, optional)
  • ¼ tsp Black pepper (freshly ground)
  • pinch Salt (to taste)

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups/spoons
  • Airtight container (for storage)

Method
 

  1. Combine Ingredients: In a mixing bowl, add the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), black pepper, and a pinch of salt.
  2. Mix Well: Whisk or stir until all ingredients are fully blended.
  3. For more heat, add extra horseradish or hot sauce.
  4. For tanginess, add a bit more lemon juice.
  5. Chill (Optional): For best flavor, cover and refrigerate for 30 minutes before serving.
  6. Serve: Pair with chilled shrimp, oysters, fried seafood, or as a dipping sauce for crab cakes.

Notes

  • Storage: Keep in an airtight container in the fridge for up to 1 week.
  • Spice Level: Adjust horseradish or hot sauce to taste.
  • Variations:
    • Add a dash of smoked paprika for depth.
    • Substitute lime juice for lemon for a twist.
    • For a smoother texture, blend the sauce briefly.