Speedy Cocktail Sauce
Yield: ½ cup+
Shrimp and cocktail sauce are a given, but you can pair this zippy sauce with crab cakes and other shellfish and white fish, burgers, hot dogs, and eggs. Or use it as a dip for mozzarella sticks – or stir a spoonful into a bloody Mary!


  • ½ cup (136g) ketchup
  • 2 tablespoons (30g) horseradish, or more to taste*
  • 1 teaspoon (5ml) freshly squeezed lemon juice (sauce will still taste good if you don’t have a lemon)
  • Dash of Worcestershire sauce (about ¼ teaspoon)
  • Squirt of Tabasco or pinch cayenne pepper, optional


  1. In a small bowl, stir together the ketchup, horseradish, lemon juice, Worcestershire, and optional hot sauce. Start with 1½ tablespoons of the horseradish and add more to taste. Chill until ready to use. The flavor will improve over time, and the sauce will keep in the refrigerator for several weeks.


The “perfect” amount of horseradish will vary from person to person. I find 2 tablespoons to be an excellent middle ground when serving a group. When making for my family, I add an extra spoonful because everyone enjoys a more pronounced flavor.

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