If you love cocktail sauce with your shrimp, fish, crab cakes, or hushpuppies, you already know one painful truth: the bottled stuff at the store tastes like red-colored sugar water. The homemade version takes about 30 seconds, costs less, and actually has flavor.
And ours is simple. Two ingredients. No nonsense.
Ingredients
- 1 to 1 1/2 cups ketchup
Start with 1 cup. Add more if you want it sweeter or thinner. - 1/4 cup prepared horseradish sauce
Use less if you want mild, use more if you like the burn.
Directions
- Combine the ketchup and horseradish in a bowl.
- Stir until fully smooth and blended.
- Taste and adjust as needed:
- More horseradish = stronger, hotter, sharper
- More ketchup = sweeter and more kid-friendly
- Chill for 10–15 minutes so the flavors settle.
- Serve with shrimp, fish, fries, crab, salmon patties, or anything else you want to dip.
Notes
- For extra tang, you can add a splash of lemon juice, but it is not required.
- For a classic twist, a tiny dash of Worcestershire is optional.
- Stores in the fridge for several days, but it rarely lasts that long.
Safety Note: I am NOT a medical professional. Please research ingredients, check for allergies, and confirm pet safety. Use gently and at your discretion.
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