The BEST! (REALLY!) Cocktail Sauce

07aShrimpBestbfLOOh, my!

I have long been a fan of the barefoot contessa’s cocktail sauce, and have featured it here, but this time, I’ve taken the extra step of using my own, slightly spicy, ketchup, and 3 vinegar chili sauce to make a cocktail sauce that, quite frankly, rocks my world just a little bit.

If you haven’t made your own ketchup and chili sauce, this is still one rockin’ tasty sauce, but if you have

•1 cup ‘sup! (or other good ketchup)
•1 cup 3 vinegar chili sauce
(or your favorite jarred)
At least 1/4 cup fresh lemon juice
(about 1 lemon) – more mebbe better
•1-1/2 tsp Worcestershire sauce
•1/4 cup horseradish
•1 tsp Earl’s (or other hot sauce)

KetchupStirPotbfLOSo, look, I realize the ketchup recipe I am linking to makes just one, small-ish batch, but I have recently spent an afternoon making and canning 13 pints of this tasty stuff, so have plenty at hand in the pantry, along with the chili sauce, check back on Friday for a post on making a large amount of ketchup at one time – just do note that you will need a LARGE tall pot and a spatter screen – my 8-quart stock pot was just barely large enough to hold the contents while cooking. All that said, if you just do 03CocktailSauceMixbfLOnot have the time right now, feel free to use ketchup and chili sauce from the store, but do plan to come back and make your very own ‘sup! – trust me, it’s worth the time.

Back to the cocktail sauce.

Stir all the ingredients together in a large bowl to blend, then give it a taste.

06aCocktailSauceBowlbfLOThe cocktail sauce will be much more better after resting overnight, but feel free to add more lemon juice and/or horseradish at this point, tasting after each addition – you might be surprised at how much extra lemon juice will perk up this already pretty darned nifty sauce, or you may like it just as it is, and that’s fine.

Transfer the sauce to a covered container and chill for at least a couple of hours or (you know what’s coming), overnight.

Serve with your favorite seafood and additional fresh lemon, or try it over cream cheese with crackers, or whatever it may be that you like cocktail sauce in and/or on.

It’s all good, and all yours.

This entry was posted in Sauces/Jellies/Condiments, Seafood and tagged , , , . Bookmark the permalink.

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