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Seafood Cocktail Sauce

Makes 3/4 cup

This quick and easy cocktail sauce recipe is delicious with seafood, such as the shrimp in the similar and related recipes. However, we sometimes make it as a dip with a meat and cheese tray. Cocktail sauce is usually made with ketchup, but my mother always used bottled chili sauce, which results in a fresher flavor. Make the sauce at least one hour or up to one day before using and refrigerate to allow time for the flavors to blend. The recipe can be made in any amount needed.

Ingredients

Mix all together in small bowl. Cover; chill.

Notes: The heat from the horseradish intensifies as the sauce sets. You might want to start with less, then taste before serving, adding more as desired. Freshly grated horseradish can be substituted for prepared. If using ketchup, which I do when I do not have chili sauce on hand, you might need a bit more lemon juice for freshness. Always taste before serving. Leftovers keep in the refrigerator for up to one week.