Homemade Cocktail Sauce

A jar of bright red cocktail sauce (seafood sauce) in a glass jar.

5 from 1 vote

Whip this up in seconds and skip the jarred stuff from the store. It’s healthier as you choose what goes into it. If you like it hot, add more horseradish and hot sauce. See recipe notes for more variation ideas.

Prep Time5

Total Time5

Course: condiment

Cuisine: American

Servings: servings

Calories: 24kcal

Author: Sally Cameron

Ingredients

1 cup ketchup
2 tablespoons prepared horseradish less if heat sensitive
1 tablespoon worcestershire sauce
2 teaspoons lemon juice fresh squeezed
1 teaspoons Balsamic vinegar
½ teaspoon Tabasco sauce more or less for your tastebuds, optional
¼ teaspoon onion powder optional
⅛ teaspoon sea salt
1 large garlic clove finely zested

Instructions

Combine all ingredients into a small bowl and whisk together. Taste and adjust seasoning for your preference. See variations below. Cocktail sauce keeps up to 2 weeks in an airtight container in the refrigerator.

Notes

Variations

- Add spices for more a more complex flavor. Try smoked smoked paprika, ancho chili powder, ground clove, a little cinnamon, ground allspice, and ground chipotle pepper. Clove and allspice are strong, so just a little will do. The chipotle gives this cocktail sauce a kick but also contributes to smoky flavor.

- Make it spicier: Another way to add heat is with your favorite hot sauce.

- Tamarind: The sweet-sour flavor of tamarind is great added to sauces and marinades. It takes just a little to lift the flavor of this cocktail sauce. It really adds flavor if you like to try new things. Buy a paste or puree. The tart fruity flavor both sharpens and rounds out flavors.

Nutrition