Why I love this homemade cocktail sauce
Cocktail sauce is one of the easiest condiments you can make, and it’s so much better than anything you can buy at the store. It’s literally just a few ingredients whisked together.
I don’t know why anyone would even consider buying it when you can make it fresh in about 2 minutes. Plus, when you make it yourself, you can control exactly how spicy you want it.
It’s perfect for peel and eat shrimp, crab cakes, fish cakes, or even as a dipper for veggies.
More sauce recipes you’ll love: homemade tartar sauce / homemade aioli / bang bang sauce / romesco sauce
Ingredient notes:
- Ketchup – This is the foundation of cocktail sauce. Use your favorite brand. If you want to make this recipe a little cleaner, try buying a ketchup with no high fructose corn syrup.
- Prepared horseradish – This is the most important ingredient to be picky about. You should be able to find it in the refrigerated section of your grocery store. Make sure you use the freshest prepared horseradish you can find. Whatever you do, don’t use horseradish “sauce” because that contains mayonnaise and other unnecessary ingredients.
- Lemon juice – Fresh lemon juice adds brightness. You can substitute bottled lemon juice if needed.
- Worcestershire sauce – This adds just a bit more depth and boosts the savory flavor. If you don’t have it, don’t worry you can omit this and still enjoy your homemade cocktail sauce just as much. * Make sure to omit this if you would like your cocktail sauce to be gluten free.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Customize the heat. If you like it spicy, add the full 2 tablespoons of horseradish. For a milder version, stick with 1 tablespoon. If you add too much, just add a bit more ketchup to bring it back to your desired level of spiciness.
- Make it ahead? This cocktail sauce keeps in the fridge for at least a week in an airtight container, but I still like to make it fresh when serving guests because I find the flavor and texture best immediately after making it.
- Serve two versions. For entertaining, I like to make two bowls – one spicy with extra horseradish and one milder version. This keeps everyone happy.
- Use a fork to mix. A fork works just as well as a whisk for combining the ingredients, and it’s much easier to clean.
Frequently asked questions
When made with fresh ingredients, this cocktail sauce will last at least a week in the fridge when stored in an airtight container. Always use your best judgment before serving.
Prepared horseradish is just grated horseradish root preserved in vinegar. Horseradish sauce contains mayonnaise and other ingredients. Always use prepared horseradish for this recipe, not horseradish sauce.
Yes, bottled lemon juice will work in this recipe. Fresh is always best, but bottled is a fine substitute.
It can be! Just make sure to omit the Worcestershire sauce or use a gluten free version, as most Worcestershire sauces contain gluten.
More sauce & condiment recipes: chimichurri sauce / dairy free caesar dressing / dairy free pesto sauce / spicy sushi sauce
Homemade Cocktail Sauce
Ingredients
- 1 cup ketchup
- 1/2 teaspoon lemon juice
- 1 – 2 tablespoons prepared horseradish
- 1 splash Worcestershire sauce
Instructions
- Mix the sauce. Add ketchup to a mixing bowl with lemon juice, Worcestershire sauce and 1 tablespoon of horseradish. Use a fork or whisk to stir until combined.
- Adjust to taste. If desired, add remaining horseradish for a spicier sauce. Taste and adjust as needed.
- Refrigerate. Store in an airtight container in the refrigerator until ready to serve. The sauce will keep for at least a week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Up in the recipe, you list 1-2 teaspoons of prepared horseradish but then down below in the description you say add 1 tablespoon of horseradish and add more if you want it…? Is it teaspoons or tablespoons?
It’s teaspoons. Sorry about that! I’ll make the change right away. I sometimes add up to a full tablespoon (3 teaspoons) if I really want it to have a kick. So it’s really up to you!
Totsste maybe lol sweet relish
Great easy last second recipe. I used 5tbsps of spicy horseradish sauce we like spicy cocktail sauce. Great recipe that is easily acceptable. 🍤🍤😉
Here’s an alternative method , use a cup of ketsup , 1 tablespoon of lime juice , if you dont have horseradish sauce use one teaspoon of very hot Mexican hot sauce and a good splash of Worcesterhire sauce , Blend together and enjoy . Its a different type of hot , but its good.
In the Ingredients it list 1-2 tsp prepared horsradish and in the Instructions it list 1 tablespoon horseradish. Is this correct?
Thank you
It should be tablespoons, sorry about that. I updated it in the recipe, but you should start with 1 tablespoon and add more if you prefer a little more spice.
The detailed instructions and beautiful accompanying photos make me feel confident that I can recreate this dish at home. I can’t wait to try it out for myself! Thank you for sharing this fantastic recipe.
My first time making cocktail sauce and I only needed about an eighth of a cup and these measurements reduced very nicely, although I upped the horseradish because I love it! This recipe makes me want to go out and buy more shrimp, just so I can make a cup of sauce!