Description
A quick and tangy homemade cocktail sauce—creamy with a zesty horseradish kick—perfect for seafood like shrimp, crab, oysters, and more.
Ingredients
- ⅔ cup (160 g) whole‑egg mayonnaise
- ¼ cup (60 g) ketchup
- 1 Tbsp horseradish cream (or Dijon mustard)
- 1 Tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- Dash of Tabasco (optional)
- Sea salt, to taste
Instructions
- In a bowl, whisk together mayonnaise, ketchup, horseradish cream, lemon juice, Worcestershire sauce, and Tabasco (if using).
- Taste and adjust with salt or extra Tabasco as desired.
- Serve immediately or store in an airtight container in the fridge until needed.
Notes
- Horseradish cream adds mild heat—kids might not notice it. Substitute Dijon mustard if preferred.
- Make up to 3 days ahead—the flavors improve as it rests.
- Store refrigerated in an airtight container for up to 3 days; stir before serving.