I reveal the unexpected pantry ingredient behind my Homemade Cocktail Sauce, and why it only takes five minutes to make.

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I always thought cocktail sauce was just ketchup and horseradish, but once I messed with it I found it can be spectacular. My Homemade Cocktail Sauce tastes like something from a restaurant yet it’s stupid simple, with bright zip from prepared horseradish cutting through a good ketchup base.

I keep a jar in the fridge for last minute guests, and it’s the one thing that turns plain shrimp into a real Shrimp Cocktail Sauce moment. There’s a tiny tweak I swear makes it addictive, so if you try it you’ll wonder why you ever bought the bottled stuff.

Ingredients

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Ketchup: Mostly carbs from tomatoes and sugar, adds sweet tang, minimal fibre, not super healthy
Prepared horseradish: Low calories, gives a sharp spicy kick, contains compounds that may aid digestion
Worcestershire sauce: Savory umami boost, tiny protein, quite salty, adds depth not sweetness, use sparingly
Fresh lemon juice: Provides bright sourness, vitamin C, low calorie, lifts flavors and cuts richness
Hot sauce: Mostly vinegar, low calories, brings heat and acidity, a little goes a long way
Kosher salt: No nutrition, just sodium, enhances and balances sweetness and sourness, use carefully
Cayenne or smoked paprika: Optional spice, adds smoky or hot notes, tiny antioxidants, barely affects carbs

Ingredient Quantities

1 cup ketchup use a good brand or homemade if you got it

2 to 3 tablespoons prepared horseradish (more if you like it spicy)

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 to 1 teaspoon hot sauce (Tabasco or other)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Pinch cayenne pepper or smoked paprika (optional)

How to Make this

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1. Put 1 cup ketchup in a medium bowl, use a good brand or your homemade ketchup if you got it.

2. Add 2 to 3 tablespoons prepared horseradish, start with 2 and add more if you like it spicy.

3. Stir in 1 tablespoon Worcestershire sauce and 1 tablespoon fresh lemon juice.

4. Add 1/2 to 1 teaspoon hot sauce, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.

5. Sprinkle in a pinch cayenne pepper or smoked paprika if you want a smoky or extra spicy note.

6. Whisk everything vigorously until totally smooth, scraping the bowl so no pockets of horseradish stay clumpy.

7. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a touch more hot sauce or salt to balance. Dont be shy to tweak.

8. Let the sauce rest at least 5 minutes or refrigerate 10 to 30 minutes so the flavors meld; chilling makes it taste even better.

9. Transfer to an airtight jar, refrigerate and use within about 1 week. Stir or bring to room temp a few minutes before serving.

10. Serve with chilled shrimp, oysters, fried seafood or use as a zippy dip; if the sauce seems too thick thin with a splash of water or extra lemon juice.

Equipment Needed

1. medium mixing bowl (about 2–3 cups)
2. 1 cup measuring cup + measuring spoons
3. small whisk or a fork to get it totally smooth
4. rubber spatula or spoon to scrape the bowl clean
5. citrus juicer or reamer, or just a knife to squeeze the lemon (watch for seeds)
6. airtight jar or container for storing in the fridge
7. pepper mill or microplane for fresh cracked pepper
8. tasting spoon and a paper towel for spills, dont be shy to taste

FAQ

1 cup ketchup use a good brand or homemade if you got it

2 to 3 tablespoons prepared horseradish (more if you like it spicy)

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 to 1 teaspoon hot sauce (Tabasco or other)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Pinch cayenne pepper or smoked paprika (optional)

Can I make this ahead of time? Yes. Make it up to 1 week ahead and keep it in an airtight container in the fridge. Flavors will mellow and meld.

What if I dont like spicy food? Reduce the horseradish and hot sauce. You can also omit the cayenne or smoked paprika.

Can I use fresh horseradish root instead of prepared? Yes but use much less, fresh is stronger. Start with a teaspoon and add more to taste.

Is low sugar ketchup ok? Sure. If you use low sugar ketchup taste and maybe add a touch more lemon or salt to balance.

Can I freeze this sauce? Not recommended. The texture can change and it may separate when thawed.

Other ways to use it? Try it as a sandwich spread, a dip for fries, or mixed into mayo for a quick remoulade.

Homemade Cocktail Sauce Recipe Substitutions and Variations

Ketchup: use 1 cup tomato passata or strained tomatoes plus 1 to 2 tsp sugar and a pinch of salt, tastes like ketchup trust me
Prepared horseradish: swap with 1 to 2 tsp wasabi paste if you want more punch, or 1 1/2 to 2 tbsp freshly grated horseradish for a brighter kick
Worcestershire sauce: use 1 tbsp soy sauce plus 1/2 tsp apple cider vinegar and a pinch of sugar, or 1/2 tsp anchovy paste dissolved in a little water
Hot sauce: use 1/2 tsp sriracha for similar vinegary heat, or 1/8 to 1/4 tsp cayenne powder if you prefer dry spice

Pro Tips

1) Whisk like you mean it, then let it rest. Vigorous whisking and scraping the bowl gets rid of horseradish clumps, but the real magic is letting the mix sit 10 to 30 minutes so flavors mellow and marry. If it still feels grainy, a quick blitz with an immersion blender makes it silky.

2) Tame or bump the heat without wrecking balance. If it bites too hard, stir in a spoonful of mayo or sour cream to soften it, or a touch of honey to smooth the edges. Want more kick? Add extra horseradish in small doses, not all at once, so you dont overshoot.

3) Brightness is everything. Lemon juice wakes the sauce up, but if it tastes flat after chilling, add a few drops more lemon or a splash of pickle juice for tang. A tiny pinch of sugar or a dash of vinegar can pull the whole thing together if it feels one dimensional.

4) Make ahead and store smart. Keep in an airtight jar in the fridge for up to a week and give it a stir or sit at room temp a few minutes before serving. For parties, portion into small containers so guests can dip without double dipping, and freeze any extra in ice cube trays for single use later.

Homemade Cocktail Sauce Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

I reveal the unexpected pantry ingredient behind my Homemade Cocktail Sauce, and why it only takes five minutes to make.

Servings

servings

Calories

kcal

Equipment: 1. medium mixing bowl (about 2–3 cups)
2. 1 cup measuring cup + measuring spoons
3. small whisk or a fork to get it totally smooth
4. rubber spatula or spoon to scrape the bowl clean
5. citrus juicer or reamer, or just a knife to squeeze the lemon (watch for seeds)
6. airtight jar or container for storing in the fridge
7. pepper mill or microplane for fresh cracked pepper
8. tasting spoon and a paper towel for spills, dont be shy to taste

Ingredients

1 cup ketchup use a good brand or homemade if you got it
2 to 3 tablespoons prepared horseradish (more if you like it spicy)
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon hot sauce (Tabasco or other)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne pepper or smoked paprika (optional)

Directions

Put 1 cup ketchup in a medium bowl, use a good brand or your homemade ketchup if you got it.
Add 2 to 3 tablespoons prepared horseradish, start with 2 and add more if you like it spicy.
Stir in 1 tablespoon Worcestershire sauce and 1 tablespoon fresh lemon juice.
Add 1/2 to 1 teaspoon hot sauce, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.
Sprinkle in a pinch cayenne pepper or smoked paprika if you want a smoky or extra spicy note.
Whisk everything vigorously until totally smooth, scraping the bowl so no pockets of horseradish stay clumpy.
Taste and adjust: add more horseradish for heat, more lemon for brightness, or a touch more hot sauce or salt to balance. Dont be shy to tweak.
Let the sauce rest at least 5 minutes or refrigerate 10 to 30 minutes so the flavors meld; chilling makes it taste even better.
Transfer to an airtight jar, refrigerate and use within about 1 week. Stir or bring to room temp a few minutes before serving.
Serve with chilled shrimp, oysters, fried seafood or use as a zippy dip; if the sauce seems too thick thin with a splash of water or extra lemon juice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.