How To Make Cocktail Sauce Seafood Sauce Recipe

This sauce is my go-to because it combines a throwback nostalgia with a zesty modern twist—perfect for impressing guests at a casual brunch or summer BBQ. It’s wickedly easy to whip up and elevates everything from grilled shrimp to your run-of-the-mill chips, transforming them into gourmet snacks with a spicy, smoky vibe.

I adore preparing cocktail sauce from scratch. The zesty foundation comes from the mixture of 1 cup ketchup and 2 tablespoons prepared horseradish.

To increase the brightness, I fold in 1 tablespoon fresh lemon juice. Then I whisk in 1 teaspoon Worcestershire sauce for a bit of depth.

Optional ingredients include 1/2 teaspoon hot sauce for heat and 1/4 teaspoon smoked paprika for a hint of smokiness. Season with salt and freshly ground black pepper to taste.

It’s an amazing dip for any seafood dish!

Ingredients

Ketchup: Delivers a base that is sweet and tangy, with richness in lycopene.

Horseradish Sauce: Offers a zesty heat with known digestive properties.

Lemon Juice, Fresh: Supplies the necessary amount of acidic liquid, vitamin C, and wonderfully refreshing lemon flavor.

Umami richness and seafood flavor compatibility.

Worcester sauce is a good match for seafood.

Its umami depth—derived from intensely fermented anchovy paste—and its compatibility with seafood make it an appropriate flavoring for many fish and shellfish preparations.

Spicy Sauce: Contributes heat and spiciness; not necessary for a boost that is fiery.

Ingredient Quantities

• 1 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (optional)
• 1/4 teaspoon smoked paprika (optional)
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a mixing bowl of medium size, mix together the ketchup and the horseradish you prepared.

2. Incorporate the fresh lemon juice to add a tangy flavor.

3. Combine the mixture with the Worcestershire sauce and stir thoroughly.

4. For a spicy kick, incorporate the hot sauce and stir until evenly blended.

5. To impart a smoky flavor, add the smoked paprika and mix very well.

6. Add salt to taste, ensuring that the flavors are balanced.

7. Add freshly ground black pepper to enhance the taste, adjusting to your preference.

8. Combine all of the components thoroughly until they are jointly smooth and well-mixed.

9. Seal the bowl with plastic wrap or move the sauce to an airtight container.

10. Chill for no less than 30 minutes to form a tight bond between the myriad ingredients. Works particularly well with all kinds of shellfish, plus grilled shrimp.

Equipment Needed

1. Medium mixing bowl
2. Measuring cups and spoons
3. Spoon or spatula for stirring
4. Citrus juicer (optional, for fresh lemon juice)
5. Plastic wrap or airtight container
6. Refrigerator (for chilling)

FAQ

• Q: Can I use fresh horseradish instead of prepared?A: You can certainly use fresh horseradish, but you will need to grate it very fine and adjust the quantity to taste since it is more potent.
• Q: How long can I store this cocktail sauce?A: An airtight container in the refrigerator can be a great short-term storage solution.
• Q: Is the hot sauce necessary?A: Hot sauce is optional. It adds a bit of heat. You can adjust it based on your preference.
• Q: Can I substitute anything for Worcestershire sauce?Soy sauce can be replaced with a different product that provides a similar flavor profile, such as balsamic vinegar.
• Q: How can I make the sauce spicier?A: To increase the amount of heat, add more hot sauce or a pinch of cayenne pepper.
• Q: Can I make this sauce ahead of time?A: Yes, allowing it to sit for a few hours makes the flavors blend beautifully.

Substitutions and Variations

Ketchup: Use a mixture of tomato paste, vinegar, and sweetener to recreate the flavor profile of ketchup.
Horseradish, prepared: For a different but equally spicy jolt, use wasabi.
Lemon juice, fresh: Use lime juice in its place for a different but still citrusy twist.
Umami flavor can be somewhat replicated by mixing soy sauce with apple cider vinegar. This sauce has a similar taste to Worcestershire sauce.

Pro Tips

1. Use Fresh Ingredients Opt for freshly squeezed lemon juice rather than bottled for a more vibrant flavor, and ensure your black pepper and smoked paprika are as fresh as possible for the best taste.

2. Adjust Spiciness Tailor the heat level to your liking by adjusting the amount of horseradish and hot sauce. Start with less and add more gradually, tasting as you go.

3. Enhance Flavor with Herbs Finely chop some fresh herbs like dill or parsley and mix them in for a touch of freshness and extra flavor complexity.

4. Balance with Sweetness If the sauce tastes a bit too tangy or spicy, add a small pinch of sugar or a drizzle of honey to balance the flavors.

5. Rest for Better Flavors After mixing, let the sauce rest in the refrigerator for an hour or more, if possible. This allows the flavors to meld together for a more cohesive taste.