I’m pretty picky about my Cocktail Sauce. The bottled stuff just doesn’t cut it for me. Thankfully, I can have my Cocktail Sauce mixed up really quickly and even make more than I know we’ll need so that I have a little bit leftover.

The Best Cocktail Sauce - Ever

 

It’s really good stuff, y’all.

Hence the name, “The Best Cocktail Sauce Ever.”

The other night we celebrated my my husband’s birthday. I pulled out all the stops making my husband’s favorite beef tenderloin with horsey saucecompany potatoes, and a huge salad. I even topped the meal off with my Southern Caramel Cake. I’d planned the meal of his dreams!

My family was all coming to supper and got to my house a little bit before everything was ready. I knew I needed something to tide us all over until supper was ready so I pulled out a bag of pre-cooked shrimp from the freezer and broiled them in the oven with garlic salt and butter. By the time they were finished, I had the cocktail sauce ready to go. My neice was just as excited about it as I was.

I love that girl.

We sat down, snacked on shrimp and cocktail sauce, and caught up with everything going on with her this year in high school. Boy, even though times change, some things stay the same – don’t they?

Anyway, back to the cocktail sauce.

You really should give it a try the next time you have shrimp, oysters, or the like.

Cocktail Sauce

Here’s how I make it.

The Best Cocktail Sauce Ever.

A quick recipe for cocktail sauce that will make you never buy bottled again. Ingredients
4.92 from 34 votes

Review Recipe

Print Recipe

Prep Time5 mins
Total Time5 mins
Servings: 12 - about 2 cups
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 cups ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons horseradish adjust to taste

Instructions

  • Mix all ingredients together until well-combined.
  • Keep refrigerated.
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Now, grab a plate of shrimp and dig in.

Enjoy!

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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83 Comments Leave a comment or review

  1. This was the best cocktail sauce I have ever had. No more junk in a jar! I can’t wait until summer when I entertain. I live in Maryland, so you already know it has to be good. I’m looking forward to making this and serving it with my seafood feast! Thank you!

  2. The first time I made this it was way too “ketchupy”. Definitely not enough horseradish. I had to quadruple the amount of horseradish, and then it was fantastic.

  3. NEVER will purchase a jar again and from now on, will do this home-made. We didn’t have ground horseradish in our kitchen, so we used Wasabe, to taste, in its place and added more lemon juice to taste . . . FANTASTIC! Thank you for a simple and successful recipe, Robyn! When I googled for the recipe, yours was the best search result!

  4. The store bought is still sitting in the fridge. My son wanted to make his own even though we had some expensive sauce in the fridge. This is so much better than any sauce we have ever had. Making it again on Saturday for ou guests.

  5. Really good easy recipe.  My father-in-law made his own cocktail sauce and this reminds me of it. I quartered the recipe because only my wife and I will eat it.  I upped the horseradish because I like my cocktail sauce a little zinger.

  6. Just found this. I run the food service program for a international company. My vendor shorted me my regular cocktail sauce. I am so glad they did.
    I will be using this recipe from now on.

  7. So good!  We loved it.  My husband likes it spicy so I added more horseradish.  It is now in our fridge at all times!! 

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