Cocktail Sauce

September 18, 2009

Cocktail Sauce - kvalifood.com

An American condiment for chilled seafood - shrimp, oysters, crab. It is essentially ketchup and horseradish stirred together with a squeeze of lemon. Ready in under 5 minutes with no cooking. The horseradish is the part you adjust to taste: more for a sinus-clearing punch, less for something milder.

Ingredients

Makes ca. 250 ml

240 g ketchup
30 g prepared horseradish, drained if watery
15 ml fresh lemon juice
15 ml Worcestershire sauce
1/2 tsp hot sauce (optional)
1 pinch fine salt

Directions

If the horseradish is very liquid, place it in a fine-mesh sieve and press gently with a spoon to remove excess moisture.
Combine the ketchup, drained horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and salt in a bowl. Stir until evenly mixed.
Taste and adjust - add more horseradish for heat, more lemon juice for brightness, or more hot sauce for a different kind of kick.
Refrigerate for at least 15-30 minutes before serving to let the flavors come together.

Notes

Keeps refrigerated in an airtight container for up to 2 weeks. Flavor is best in the first few days while the horseradish is still pungent.
For a spicier sauce, increase horseradish to 3 tbsp. For mild, use 1 tbsp.
Use prepared horseradish (grated root in vinegar), not horseradish sauce or cream - those contain mayo and will change the texture and flavor.