Classic co*cktail Sauce (2024)

I absolutely love seafood. Crabs, shrimp, fish, crab cakes, oysters… I can’t get enough. But I also always want a good dip to go along with it. And there’s something special about the sweet-meets-heat style of a quality homemade co*cktail sauce recipe.

It’s certainly easy enough to grab a jar in the seafood section at the grocery store, but I really prefer to make my own co*cktail sauce. There’s not high fructose corn syrup and fresh lemon juice and horseradish give it the zip that I love. I can easily adjust how much of a spicy kick I want it to have too.

What is co*cktail Sauce?

Classic co*cktail Sauce is more than just ketchup and horseradish. For many, the perfect blend has a few more ingredients to form a balanced sauce worthy of complementing the best seafood.

Also read on for why this can be transformed into a co*cktail sauce without horseradish!

But the co*cktail sauce you get at (some) restaurants tastes different. It has a little more ump. Pizzazz. Your homemade co*cktail Sauce can also be this good with your own special customizations or start with our award winning recipe.

Where does co*cktail Sauce come from?

co*cktail sauce was invented by famed British chef and TV personality, Fanny Cradock, and originally made to serve with a prawn co*cktail. The name, therefore, was the “sauce of the co*cktail”.

And what we know today as the famous Shrimp co*cktail, deemed the ultimate of fancy appetizers and hor dourves. I think I might go back to referring to it as a Prawn co*cktail. It sounds so much more sophisticated.

co*cktail Sauce ingredients

The ingredient checklist is small, but mighty.

• Ketchup – Commercial ketchup is often sweetened. You can also make your own ketchup or buy an unsweetened version. I honestly like the sweet and spicy flavor combo, so I use good old Heinz. Some folks also want to use tomato paste, but it is often too thick and too tomato-y.
• Prepared Horseradish – Horseradish is actually root, similar to wasabi, but is fibrous and tends to dry out very fast. To prevent, this, it is placed in a brine, usually vinegar based, to preserve it.

  You’ll find that different brands also have different pungencies and brine recipes, so test them out or taste test the one you are using and add more or less depending on how spicy you like it. My husband would use more horseradish than ketchup to make a spicy co*cktail sauce if it was up to him! If you can find fresh horseradish, more power to you, but it is challenging to work with.

• Fresh Lemon Juice – A fresh lemon wedge is always packs more natural flavor. Bottled is slightly muted. If you are craving that fresh lemony flavor, also opt to add a few grates of lemon zest to the mix. You can choose your perfect amount.
• Worcestershire Sauce – The most mispronounced ingredient in the English language is also the one that gives this flavorful sauce a bold and heady flavor.
• Hot sauce – I use Franks to add a spicy kick to this seafood co*cktail sauce, but take it up a notch with Ghost Pepper Hot Sauce or omit it for a milder version.
• Fine Sea Salt – If you follow us, you know we like to coarse salt, but for this recipe it won’t have time to dissolve and integrate, leaving you with salty crunchies. Fine sea salt works best, opposed to an iodized table salt which can leave a metallic aftertaste.
• Black Pepper – Make sure it is a fine grind so you don’t get peppery crunchies. Freshly ground will be the best for peppery flavors. White pepper can also be used, but will be a tad milder.

How to make co*cktail Sauce

I adore easy recipes, and this one could not be easier to make! It’s the perfect complement to any shrimp co*cktail appetizer. Just follow these basic steps.

1. Combine ingredients. Combine one cup ketchup with the horseradish, lemon juice, Worcestershire, hot sauce, salt and pepper.
2. Stir. Stir well.
3. Chill. Chill this sauce in the fridge for at least one hour so the flavors can marry. It can get a little gelatinous, which is normal, just let it sit at room temp for a few minutes and give it a good stir. If you store it overnight or for a few days, it might need a little more lemon juice or salt to revive the flavors.
4. Serve. Serve in a small bowl alongside your favorite appetizers, cold shrimp, any delicious seafood, or even add it to your bloody marys.

How to Use Homemade co*cktail Sauce

Of course the most popular use for this seafood sauce is dipping for shrimp co*cktail or other seafood likecrab cakes. Some people simply call it shrimp co*cktail sauce and assume it has no other uses! But there are so many other ways to use this somewhat spicy sauce.

co*cktail Sauce variations

We like this dipping sauce exactly as written, but there are plenty of ways to make this easy shrimp sauce your own.

• Ketchup – Instead of using ketchup try using chili sauce or tomato paste.
• Chipotle– mince and mix in some peppers to turn up the heat in this co*cktail sauce. Chili peppers and red pepper both work great too.
• Paprika– add some smoked paprika for a unique flavor.
• Ginger– grate ginger and mix it in for a different type of spiciness.
• Gochujang– give your co*cktail sauce some Asian flavor with this Korean chili paste.

How to store this co*cktail Sauce Recipe

Storage: This sauce is actually better when you make it ahead of time. The trouble is that it gets a little gummy. Allow it to come to come to temperature for 15-20 minutes and give it a good stir before serving. It will stay fresh in the refrigerator in an airtight container for up to 1 week.

Freezing: You can freeze co*cktail sauce, but it I’ve very rarely heard of it being done. If you do, freeze it in small batches in sandwich bags or even an ice cube tray so you can just defrost a little bit for dipping when needed.

How to Make co*cktail Sauce FAQs

More Classic Sauce Recipes

I happen to think any dish can be elevated with a sauce recipe, so here are a few more to try.