Cocktail Sauce

Ingredients

• 120 ml (½ cup)ketchup
• 15 ml (1 tablespoon)horseradish
• 15 ml (1 tablespoon)lemon juice
• 7.5 ml (1½ teaspoons)Worcestershire sauce
• To taste (optional)hot sauce

Instructions

1. 1

   Mix the sauce

   Put all the ingredients in a bowl and mix thoroughly.

2. 2

   Serve with seafood

   Serve the sauce alongside seafood.

What is cocktail sauce?

Cocktail sauce is a tangy, savoury dip often served with chilled seafood. This American-style version starts with ketchup and gets its bite from horseradish, lemon and Worcestershire sauce.

The balance is easy to adjust: ketchup brings sweetness, while the sharper ingredients keep the sauce lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 0g protein, 11g carbs, 2g fat.

The ketchup provides most of the carbohydrates, while the small amounts of horseradish and Worcestershire contribute flavour without much bulk. Serve the sauce with a portion of seafood and vegetables or salad for a more balanced plate.

The ingredients that shape the flavour

Ketchup base: use a smooth ketchup so the sauce comes together evenly and has a familiar sweet-tart foundation.

Horseradish and lemon: horseradish adds pungency, and lemon juice gives the mixture a fresh, sharp edge.

Worcestershire and hot sauce: Worcestershire adds savoury depth; optional hot sauce lets you increase the heat.

Mixing for an even sauce

Combine everything in a bowl and stir until the horseradish and seasonings are distributed throughout. Scrape around the sides and bottom so no concentrated streaks remain.

Adjusting the balance

Taste after mixing: add a little more horseradish for extra pungency or hot sauce for more heat. Keep the additions small so the ketchup, lemon and Worcestershire remain in balance.

Serving with seafood

Serve the sauce as a dip with seafood, such as chilled prawns or other shellfish. A small bowl alongside the seafood makes it easy to dip without over-saucing.

Making it ahead

This sauce needs no cooking, so it is quick to prepare just before serving. If you make it ahead, cover and chill it, then stir before bringing it to the table.

Recipe notes & tips

• Stir the sauce thoroughly so the horseradish is evenly mixed in.
• Taste before adding optional hot sauce, as the horseradish already brings heat.
• Use freshly squeezed lemon juice for a bright citrus flavour.
• Serve the sauce chilled if you prefer it cold with seafood.
• Keep the sauce in a separate bowl so each person can choose how much to use.

Variations

• Extra heat: add hot sauce gradually until it reaches your preferred strength.
• More horseradish: stir in a little extra for a sharper, punchier dip.
• Citrus twist: add a little more lemon juice for a brighter tang.
• Smoky note: use a smoky-style hot sauce in place of a milder one.
• Smoother flavour: reduce the horseradish slightly for a gentler sauce.

Common mistakes to avoid

• Uneven mixing: stir well and scrape the bowl so the horseradish is distributed.
• Too much heat: add hot sauce a little at a time and taste between additions.
• Overdoing the lemon: add extra juice gradually so it does not overwhelm the ketchup.
• Serving without tasting: check the balance first and adjust the heat or sharpness to suit.
• Leaving it uncovered: cover and refrigerate any sauce you are not serving straight away.

How to store

Keep leftover sauce in a covered container in the refrigerator and use within 3 days. Stir before serving; it does not need reheating.

Frequently asked questions