Homemade Cocktail Sauce is the only way to go! No preservatives, fresh and delicious! Using just four ingredients you will have the most amazing dipping sauce for poached shrimp and seafood!
Cocktail Sauce is not just for poached shrimp, we add it into dips, burger meat, and top baked fish with the sauce too! Enjoy!
We live busy lives and making everything from scratch isn’t always possible or necessary. In a pinch, I can buy a tasty bottle of BBQ sauce instead of using my favorite homemade chipotle BBQ sauce. However, there is always that however, when it comes to cocktail sauce, my friends, please make your own.
A few days ago, I shared my favorite way to make Poached Shrimp. This cocktail sauce and those shrimp, oh my how good they are together. Buying a platter of shrimp and cocktail sauce is around 20-25 dollars. Make your own at around 8 dollars. Huge savings and so much tastier.
Homemade Cocktail Sauce takes about 3 minutes to make and as I said four ingredients. Ketchup, lemon juice, Worcheshire Sauce and horseradish. I love horseradish so I add a ton into my cocktail sauce.
What is super important about making your own cocktail sauce is controlling the ingredients, especially salt! Premade cocktail sauce is full of preservatives and the amount of sodium is way too much!
How long does homemade cocktail sauce keep in the fridge?
Well covered, the cocktail sauce can keep in the fridge for a week.
What can I pair with cocktail sauce?
Some of my other favorite sauces are:
Is cocktail sauce keto?
I know many of you follow a low-carb or keto diet. For you, be sure to look at your labels. Use low-sugar ketchup, I will link in Tools To Make Cocktail Sauce ( below) my favorite in What You May Need below.
Where did cocktail sauce originate?
From my research, cocktail sauce became popular during prohibition and the ban on alcohol. Shrimp cocktail and the sauce were served in cocktail glasses. This appetizer also was extremely popular in Britain in the 1960’s.
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What is a substitute for horseradish in cocktail sauce?
Personally, I love and always use horseradish! I do know a few people who have an allergy to horseradish. If that is the case, wasabi or hot mustard such as Coleman’s Mustard works well!
Tools to make cocktail sauce:
- Measuring cups: I love these cups and spoons
- Bowls: good bowls are essential!
- Wooden Spoons my favorite wooden spoons, versatile.
- Sugar-Free Ketchup: This is the sugar-free ketchup we generally use and it is delicious!
- Grated HorseradishThis is a favorite grated horseradish. Make sure you are not using a horseradish cream. Two different things.
- Worcestershire Sauce: If you are Gluten-free, this is a great one to use!
How to make a homemade cocktail sauce:
- Combine just 4 ingredients: 2 cups ketchup, juice of 1 lemon, 3 dashes Worcheshire sauce, 3-4 Tablespoons Grated Horseradish.
- Stir well, refrigerate until ready to use.
- Can keep well covered up to a week in the fridge.
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Homemade Cocktail Sauce
Enjoy homemade cocktail sauce is just 4 ingredients and takes about 5 minutes to prepare. Delicious with poached shrimp. dips, baked fish, or try adding to your burgers.
- 1 cup ketchup see note 1
- 3 Tablespoons lemon juice
- 3-4 teaspoons Grated Horseradish see note 2
- 2-3 dashes Worcestershire Sauce
In a medium bowl, combine ketchup, lemon juice, grated horseradish, and Worcestershire Sauce. Mix well. Refrigerate until ready to use.
Serve with poached shrimp, baked fish, add to burgers. Keep well covered in the fridge up to 1 week.
Note 1: Read labels well if you are following specific diets such as keto, diabetic, etc. Look for a sugar-free ketchup for your dietary needs. Recipe nutrients are showing for regular ketchup, not low-sugar ketchup.
Note 2: I use store-bought grated horseradish. Be sure you are using a grated horseradish, not a horseradish cream. The cream is different than grated horseradish.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Want to make Cocktail Sauce any time, pin for later here: