How to Make Cocktail Sauce?

This 5-minute Cocktail sauce recipe for zingy, zesty seafood sauce only calls for a few essential ingredients and is easily customizable to your needs. You’ll never again buy cocktail sauce in a jar! This homemade cocktail sauce recipe is the easiest to prepare this holiday season because it only requires three ingredients and one step. It also tastes a million times better than cocktail sauce from the supermarket.Cocktail Sauce

What is Cocktail Sauce?

Cocktail sauce, intended to accentuate seafood flavors, especially shrimp, is an excellent room cocktail sauce. With horseradish and citrus for taste, it has a tomato basis. Cocktail sauce, also called seafood sauce, is one of many cold or room-temperature sauces frequently used as a condiment with various seafood or as an ingredient in a seafood cocktail dish. Although Constance Spry published a recipe for a seafood cocktail made with Dublin Bay prawns, Fanny Cradock of Britain is generally given credit for the sauce and the dish it goes with.

Directions for Making this Cocktail Sauce Recipe

Try using ketchup devoid of high fructose corn syrup if you want to make this recipe a little “cleaner.” Making your condiments allows you to manage the amount of sugar they contain, which is one of their advantages. You might even try making your ketchup. Then chill until prepared to serve.

Around the holidays, I like to make a large batch of cocktail sauce and store it in the refrigerator. Use your best judgment when serving, but it should keep in the fridge for at least a week. Make your cocktail sauce unique. We always prepare two bowls of cocktail sauce for our family. One bowl was scorching with horseradish, and the other was milder. I like mine with a lot of horseradish, but again, do what pleases your visitors or palate.

You can create this cocktail sauce in advance if you’re hosting guests. When making your cocktail sauce, whisk with a fork. Though considerably simpler to clean, it functions similarly to a whisk. If you overdo the horseradish, add a little more ketchup to make it the right amount of spicy.


  • Ketchup, 1/2 cup
  • fresh lemon juice, 1 1/2 tablespoons
  • a serving of Worcestershire sauce
  • two to three tablespoons of prepared horseradish
  • One minced garlic clove
  • 3 to 4 dashes of optional spicy sauce


  1. Mix the catsup, lemon juice, Worcestershire sauce, and garlic in a small bowl.
  2. Horseradish, one tablespoon, is added. If desired, taste and add more. Then, whisk in a few dashes of hot sauce if you want your cocktail sauce with a little more heat.

What can I Substitute for Cocktail Sauce?

Ketchup, a mild chili sauce, prepared horseradish (bought in the refrigerator department of the grocery store), fresh lemon juice, Worcestershire sauce, and a sprinkle of your preferred spicy sauce are the only components that need to be combined.

Due to its tanginess resembling chili sauce, the cocktail sauce is an excellent substitute. Additionally, cocktail sauces often come in a wide range of spice intensities. You should probably pick one of the spicer varieties to substitute for chili sauce. Not much, says Nick Coe. Chilli sauce, a form of ketchup with extra chilies, is a basic cocktail sauce.

And after that, you add lemon juice, Worcestershire sauce, and horseradish. Any salsa with a tomato basis, some jalapeno peppers if you’re feeling daring, and a large splash of lime would be beneficial. Try this sauce with fried calamari, crab cakes, or fish that has been batter-fried instead of just some steamed prawns! One of my favorite condiments to serve with shrimp is soy sauce, and it cooks shrimp beautifully and has a sweet and salty flavor. One can never have too much garlic, and this small amount of garlic will harmonize the tastes.

What’s the Difference Between Ketchup and Cocktail Sauce?

I agree to receive emails and tailored advertisements. Horseradish sauce comes in second place to ketchup as the primary component of cocktail sauce. The grocery store’s condiment section, next to the ketchup, is where you can find horseradish sauce.

When purchasing it, look for “prepared horseradish” even though you’re using pre-made ketchup, the Worcestershire sauce and lemon provide the condiment depth of flavor and a sharp, acidic punch. The addition of horseradish enhances the traditional cocktail sauce flavors. In general, ketchup is cold and never cooked.

On the other hand, tomato sauce is created with spices, oil, meat or vegetable stock, and tomatoes. Typically, vinegar is not utilized. Most often, hot sauces are served. The name’s origins are unknown, but it has been attributed to Fanny Cradock and a diving team cook who worked on the Tudor ship, the Mary Rose, in the 1980s.

But the phrase didn’t start being used for the cocktail sauce until at least 1963; it first arose as a name for a shrimp garnish in the 1920s. Chilli sauce likely contains an ingredient that tastes like chiles, such as chilies or chili powder. In addition, onions, green peppers, sugar, vinegar, and spices are incredibly likely to be present. On the other hand, horseradish gives the cocktail sauce its kick. Like Tabasco, it may also contain lemon juice and a spicy pepper sauce.

Is Chilli Sauce the Same as Cocktail Sauce?

Chili sauce likely contains an ingredient that tastes like chiles, such as chilies or chili powder. In addition, onions, green peppers, sugar, vinegar, and spices are highly likely to present. On the other hand, horseradish gives the cocktail sauce its kick. Like Tabasco, it may also contain lemon juice and a robust pepper sauce.

Although there is so much variety in each of these sauces that it is difficult to compare them, cocktail sauce generally has more power. The cocktail sauce created from pre-made ingredients and handmade cocktail sauce with chili sauce as an ingredient has been used in chili sauce recipes.

Our tiny brains are beginning to revolve. Suppose you compare the ingredient lists of some of the most basic sauces available in stores. In that case, you won’t find much that sets chili sauce apart from regular ketchup other than adding garlic powder, dried onion, and other mysteries under the enigmatic umbrella of “spices.” Horseradish, Worcestershire sauce, anchovies, mustard, and other spices and flavorings are frequently included in supermarket cocktail sauces.

How Long does Cocktail Sauce Last?

Refrigerate opened cocktail sauce to increase its shelf life. How long does cocktail sauce keep in the fridge once it has been opened? The cocktail sauce will often retain its finest quality for 6 to 9 months if kept continually chilled. To maximize the shelf life of spread cocktail sauce, store in a cool, dark place and keep well covered at all times.

The precise response varies in significant part on storage conditions. How long does cocktail sauce last after being opened when held at room temperature? The cocktail sauce that has been opened typically lasts a month in the pantry. Refrigerate spread cocktail sauce to increase its shelf life.

The cocktail sauce will often retain its finest quality for 6 to 9 months if kept continually chilled. Can you use opened cocktail sauce after the expiration date? Yes, as long as it’s been properly stored, the bottle is undamaged, and there are no signs of spoilage (see below).

The commercially bottled cocktail sauce will typically carry a Best By,” “Best if Used By,” Best Before, or “Best When Used By” date, but this is not a safety date; instead, it’s the manufacturer’s best guess as to how long the cocktail sauce will remain at peak quality. The cocktail sauce’s texture, color, or flavor may change for the best quality after the indicated storage period. Still, if it has been kept consistently chilled, the bottle is unbroken, and there are no symptoms of deterioration, it will typically still be safe to eat (see below).

What does Cocktail Sauce Taste Like?

It is impossible to overstate a bottle’s flavor difference between fresh cocktail sauce and cocktail sauce. The bottled variety resembles chunky, somewhat spicy ketchup. This horseradish and lemon version is very vibrant and fresh. The shrimp are old if they have ammonia or rotten egg odor. Additionally, shrimp shouldn’t have a chlorine odor.

Although it is allowed, it is not appropriate to wash shrimp in chlorine to kill bacteria. The iodine flavor and smell of the fish are caused by bromophenol. It originates from fish consuming algae, worms, or shrimp that have recently consumed creatures containing high levels of bromophenol. When a recipe instructs you to devein shrimp, it means to take out the digestive tract.

Additionally, although sounding unpleasant, eating a shrimp’s digestive tract is not inherently terrible. The texture of the shrimp gut, which can include sand and mud, is unpleasant even though you can’t taste it. Shrimp are a healthy option for dogs on a diet because they are low in fat, calories, and carbs. Shrimp contain a lot of cholesterol, though. This means that while eating shrimp occasionally is a good pleasure, eating too many shrimp might cause your dog’s diet to include excessive amounts of cholesterol.


This recipe for homemade cocktail sauce combines ketchup, horseradish, lemon juice, and a touch of Worcestershire sauce. Make your horseradish at home if you’re ambitious, or use the freshest horseradish you can find. Use caution when using horseradish “sauce,” which also contains mayonnaise and other ingredients. The refrigerator at the grocery shop should have prepared horseradish on hand. If you prefer hotter, feel free to increase the horseradish; if you add too much, take it back with ketchup.