The Best Cocktail Sauce Ever.

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.

Yield: 12 - about 2 cups

The Best Cocktail Sauce Ever.

Total Time 5 minutes
Prep Time 5 minutes
A quick recipe for cocktail sauce that will make you never buy bottled again. Ingredients
4.94 from 16 votes
Did you make this recipe?


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


  1. Mix all ingredients together until well-combined.
  2. Keep refrigerated.

All images and text © Robyn Stone for Add a Pinch


Now, grab a plate of shrimp and dig in.


44 comments on “The Best Cocktail Sauce Ever.”

  1. Once you’ve had GOOD cocktail sauce, it’s hard to go back to the jarred stuff. This sounds perfect!

  2. Homemade will always beat jarred/commercial stuff 🙂 great recipe!

  3. We love cocktail sauce in our house, but my husband is super picky. Like you, he loves horseradish. This sounds like the perfect recipe!

  4. My folks owned a fish restaurant when I was a teenager and I’d bet I’ve made a ton of cocktail sauce. I make mine the same way as you and it is delicious! You have me craving shrimp!

  5. I’ve never thought about making my own cocktail sauce – what a great idea!!

  6. horseradish is the BEST part of cocktail sauce. I pretty much only like the stuff at red lobster. the bottle from the store- no matter the brand- just isnt right. Ill have to give this a try!

  7. Girlfriend!I know what you mean about not going back to jarred stuff. I can’t wait to give your cocktail sauce a try with my next batch of shrimp 😀 xoxo

  8. Great and simple recipe, no need to ever buy it again!

  9. This is the ONLY reason I can think of for having ketchup in the fridge! I love it.

    It’s simple and so good.

    Remembering my mentioning Happy Hour Friday a while back? Would love it if you would add this today…looking for both drinks and appetizer and I think this qualifies. Now to find some shrimp!

  10. Having our own homemade cocktail sauce is so much better then those preservative added jarred sauces. You can always make it fresh and you know it is healthy. Plus those step wise pictures are so illustrative. Great work done.

  11. That bottled stuff doesn’t cut it for me either. Your sauce looks way more yummy!

  12. Souds perfect!

  13. It’s perfect!!! Exactly how I make mine except I measured ingredients this time! Nothing better than fresh cocktail sauce with boiled shrimp.

  14. Pingback: Shrimp Boil Recipe - Cooking | Add a Pinch | Robyn Stone

  15. If you add just a table of vodka, it becomes transportative….

  16. Try Italian rose …I get it at walmart it’s the best I ever ate including ho made’s in the refrigerated section

  17. Cool. Thank-you!

  18. I’ve always mixed ketchup and horseradish, now I know to add the lemon and Worcestershire sauce. No doubt that will take it over the top! You know I’m pinning it!

    • I just wanted to tell you I made this and it is AWESOME!!
      I pinned it to my “Tried It & Liked It” board. Thank You!

  19. This is the best. Thank You

  20. Just made first time ever. it and I give it a 5 out of 5 star. The cocktail sauce was a delight to have and it was WAY better then the jared commercial stuff. I used natural and organic ingredients and WOWIE was this the way to go. While making it I had decided to cut the recipe in half then without realizing until done I only cut the 2 cups of ketchup in half and the rest of it I used the full recipe. O MY GOSH if you like a little Zing to your Zang then DO THIS! No kidding you I thought I ruined the recipe at this point but my husband and I loved it even more. Can’t thank you enough for this recipe. ( : YUMMY!

    • So glad you enjoyed it and I love that you upped the kick in it! I know I’d love it that way, too as I’m always adding a bit more spice than everyone else! 🙂

  21. I am from Lancaster county ,pa and this is the exact receipe that ived used for 55 years, good for you its great,quick and eazy.

  22. I have made this many times and it is good. You can change it up a little by using Hintz chili sauce instead of ketchup.

  23. Just like my Nanny used to make! I can never eat the bottled stuff. I actually take my own when we eat out!

  24. How long will this last in the frig?

  25. I made this the other night an it is divine! Best I have EVER tasted. Thank you!!

  26. Great base recipe. I’m trying to standardize with recipes stuff that I typically do free hand. Found this and will haelp with that goal! This is how I make mine. Never buy the jar stuff (same with barbecue sauce). Would add that adding some hot sauce, cayenne or garlic chili sauce (to suit one’s taste) is a great way to add a bit of kick for palates that would enjoy such.

    Thanks for providing this simple, wholesome and delicious recipe.

  27. I you shrimp cocktail sauce, do you use fresh horseradish, jarred pickled or what? Then the brand. Also, ketchups taste different. Which do you use? Thanking you in advance.

  28. Can’t wait to try this for our oyster roast this weekend! Do you buy fresh horseradish & grate it. I have the horseradish that comes in a small jar.

  29. I found that this was not at all spicy enough. I used 2 tablespoons of horseradish and added some minced capers, about 1 tablespoon. I always make from scratch, but never used Worcestershire before. That was a nice twist, which I will do from now on.

    • I agree, the basic recipe was fine but not even a bit hot, I like cocktail sauce that makes my nostrils flare. I added, and added, and added horseradish until it got a little kick.

  30. I tweeted the recipe by adding a little mor lemon juice and twice as much horseradish

  31. This is my go to cocktail sauce, been using it for years. But for 2 cups of sauce, x4 on all the ingredents except catsup.

  32. Oh yes! Been making this for 40+ years. We like spicy, so I bump up the horseradish. I just steamed some shrimp and I made this sauce. It takes about 90 seconds to make. Really. Don’t embellish with garlic or onion or salt or anything else. Perfect just as it is.

  33. Love it!

  34. I just opened the refrigerator and threw away a whole bottle of cocktail sauce. Thank You Robyn!

  35. How long do you keep the frozen shrimp in the broiler?

  36. The sauce is great!

  37. This was great! I added a red bell pepper, doubled the horse radish and pulsed it in the blender. My husband thought I’d “bought the good stuff”

Leave a Reply

Your email address will not be published. Required fields are marked *