Best Homemade Cocktail Sauce
Perfectly tangy, salty, sweet and spicy, this homemade cocktail sauce is something everybody should know how to make themselves. It's one of the easiest sauces you can mix together with ingredients you probably already have on hand, and tastes lightyears better than store bought!
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This is the best cocktail sauce recipe!
Back when I lived in Louisiana, raw oysters always came to the table with everything you needed to mix your own cocktail sauce: horseradish, ketchup, hot sauce and lemon. You could make it as spicy or mild as you wanted, and it was second nature to everyone at the table.
I’ve been making my own cocktail sauce since I was a literal child. Maybe 9 or 10 years old? I guess it’s just something you learn early when you grow up in a fisherman’s household!
I assumed everyone just knew how to make cocktail sauce until I realized that some of my friends here in Jersey were buying the pre-made stuff from the grocery store. So unnecessary!
It takes two minutes to make, no cooking required, and the flavor is a thousand times better. So here’s my take on a homemade cocktail sauce recipe, with plenty of tips, so you can make it properly and perfectly every time!
What is Cocktail Sauce?
Cocktail sauce is a simple mix of ketchup, horseradish and seasonings that's typically served with seafood, especially shellfish.
It originated sometime in the early 1900's and was first served in oyster bars. Over time, it became synonymous with classic shrimp cocktail, which was named for its presentation in a cocktail glass.
Next to tartar sauce, it's by far the most commonly served sauce with seafood, especially raw shellfish or anything fried.
Want more classic sauce recipes? Try my zippy Italian Salsa Verde, a rich and velvety Beurre Blanc, or my family recipe for homemade Marinara Sauce.
Why This Recipe Works
- Made from a handful of ingredients you probably already have in your kitchen.
- Can easily be tweaked to suit your taste.
- Made in less than 5 minutes and puts store bought sauce to shame!
Cocktail Sauce Ingredients
Horseradish - A fresh bottle of prepared horseradish root is essential for that spicy kick. Horseradish loses its flavor and spiciness over time, so freshness is really important! My favorite brand is Kelchner’s. Look for it in the refrigerated section near the seafood.
Ketchup - I prefer Heinz for its balance and consistency. Some recipes use chili sauce or a mix of both, but I personally like the flavor of plain ketchup better. For less sweetness, choose a ketchup that doesn't contain high fructose corn syrup.
Hot Sauce - Crystal is my go-to, but any Louisiana-style hot sauce such as Tabasco sauce works well. Steer clear of thicker varieties like Frank’s Red Hot or green sauces. Tthey’ll overpower the sauce’s bright, clean flavor.
Lemon Juice - Use only freshly squeezed lemon juice for the cleanest, brightest flavor. Bottled juice often contains citric acid and lacks the same natural flavoring.
Salt - A small amount helps balance all the flavors. Kosher or sea salt works best here.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowl
- Citrus juicer
- Spoon or whisk
- Airtight container or Storage jar
How to Make the Best Cocktail Sauce
- Mix the ketchup, horseradish, lemon juice, hot sauce, and salt in a mixing bowl.
- Taste and adjust. Add additional horseradish and hot sauce if it needs more heat, or more lemon and salt if it needs more brightness and oomph.
Pro Tip: Horseradish varies in heat depending on freshness and brand, so taste as you go and adjust slowly.
- Chill for at least 30 minutes to allow the flavors to meld. Taste and adjust again before serving if needed.
Pro Tip: Letting the sauce sit improves its overall flavor and consistency. It’s worth the wait!
Tips for Success
- This homemade cocktail sauce recipe is more of a guideline than a formula, taste and adjust as you go.
- The heat and flavor depend heavily on the freshness of your horseradish. Older jars will be milder.
- Always chill the sauce before serving so the flavors have time to meld.
- Make a small batch ahead of time and store in an airtight container for maximum flavor and convenience.
Classic Cocktail Sauce Variations
- Use Heinz chili sauce instead of ketchup, or go 50/50 for a different flavor profile.
- Stir in 1 teaspoon of Worcestershire sauce and some finely minced shallot for depth.
- Add a dash of Old Bay or a sprinkle of black pepper for a spiced-up version.
- Mix in a pinch of garlic powder, onion powder or even celery salt for extra complexity.
- Swap in a dab of tomato paste to intensify the tomato flavor and thickness.
Serving Suggestions
This shrimp cocktail sauce is the perfect complement to all kinds of seafood.
Try it as a dipping sauce with a classic roasted shrimp cocktail, crispy panko crusted fried fish, golden calamari fritti, flaky New Orleans style fish cakes or these jumbo lump Maryland crab cakes.
It's also essential for a seafood cocktail bar! Serve this spicy cocktail sauce cold with mignonette and a fresh lemon wedge for the full oyster bar experience.
How to Store Cocktail Sauce
Store this sauce in an airtight container in the refrigerator for up to one week. For best flavor, let it sit for at least 30 minutes before serving to allow all the ingredients to meld.
This recipe is best enjoyed fresh and isn’t suitable for freezing. The horseradish loses potency over time, so always mix in small batches.
FAQs
Yes! Heinz chili sauce adds a different kind of spice and flavor. You can also use a mix of ketchup and chili sauce for your dipping sauce.
You want use jarred prepared horseradish, not the freshly grated root, but make sure the jar is as fresh as possible. Avoid brands with stabilizers like xanthan gum for the best results.
Absolutely. Just use less horseradish and hot sauce, and balance it out with extra lemon juice or even a touch of cane sugar if needed.
Check your ingredients. Old horseradish, overly sweet ketchup or bottled lemon juice can all dull the flavor. Add a dash of white vinegar, cayenne pepper or more black pepper to perk it up.
Absolutely! Add a little bit more horseradish for heat, extra lemon for brightness, or just the perfect amount of salt to balance it out. You can even use your own ketchup blend if you prefer something less sweet. With just a few simple ingredients, it's easy to tweak this sauce until it’s exactly how you like it.
This is a versatile seafood sauce that pairs well with all kinds of shellfish. Spoon it next to chilled oysters, dunk steamed crab legs, or serve it with clams, scallops, and even fried fish. Made from a handful of ingredients, it’s the good stuff you’ll want to keep on hand for any seafood platter.
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Easy Cocktail Sauce Recipe
Ingredients
- ¾ cup ketchup
- 2-3 tablespoons prepared horseradish jarred, or to taste
- 2 tablespoons fresh lemon juice or to taste
- ½ teaspoon hot sauce or to taste
- ¼ teaspoon kosher salt or to taste
Instructions
- Mix the ketchup, horseradish, lemon juice, hot sauce and salt in a bowl.
- Taste and adjust. More horseradish and hot sauce if it needs more heat, more lemon and salt if it needs a little more oomph.
- Chill for at least 30 minutes so the flavors can meld. Taste and adjust again as needed before serving.
Notes
- This homemade cocktail sauce recipe is more of a guideline than a formula—taste and adjust as you go.
- The heat and flavor depend heavily on the freshness of your horseradish. Older jars will be milder.
- Always chill the sauce before serving so the flavors have time to meld.
- Make a small batch ahead of time and store in an airtight container for maximum flavor and convenience.
