Cocktail Sauce
The classic horseradish and ketchup sauce for chilled shrimp, mixed in five minutes and rested an hour so the horseradish stops shouting. Draining the horseradish first keeps the sauce thick enough to cling.
- Prep10 min
- Total1 h 10 min
- Serves8
AI-generated illustration
Contains:fish
Ingredients
Method
- Drain the prepared horseradish in a small sieve, pressing lightly, so its liquid does not thin the finished sauce.
- Whisk the ketchup, drained horseradish, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper together until completely smooth.
- Cover and refrigerate at least 1 hour before serving; horseradish tastes harsh straight from the jar and settles into the ketchup as it sits.
- Taste again before serving and add more horseradish for heat or lemon juice for sharpness: jarred horseradish fades on the shelf, so a fresh jar and an old one behave very differently.
Notes
- Keeps two weeks refrigerated, though it loses its bite after the first few days.
- Grating fresh horseradish root makes a far sharper sauce; use about half as much by volume and mix it in a well-ventilated kitchen.
