Cocktail Sauce (for Seafood)
Makes 3/4 cup
This cocktail sauce recipe is delicious with shrimp, as in the recipe in the similar and related recipes links, or other seafood. However, we sometimes make it as a dip with a meat and cheese tray. Typically, cocktail sauce is 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.
- 3/4 cup chili sauce, such as Heinz
- 1 tablespoon prepared horseradish (more or less to taste, see notes below)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
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 two weeks.