Homemade Cocktail Sauce
Discover this quick 5-minute classic cocktail sauce recipe that uses just a few simple ingredients and can be tailored to suit your taste preferences. Once you try it, you’ll never reach for store-bought cocktail sauce again!
This recipe yields about 8 oz of sauce
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I can’t even remember the last time I reached for a store-bought cocktail sauce! Making it at home has become my go-to choice! It all began with a simple mix of ketchup and horseradish, but over time, I was on a quest to create the ultimate thick and spicy cocktail sauce. I don’t know about you all, but my husband and I prefer that extra kick of heat!
Let me tell you, homemade is a game-changer! You probably have everything you need right in your fridge and cupboard, just waiting to be transformed into something spectacular. Once you try whipping this up yourself, I guarantee you’ll never go back to the jarred stuff!
The absolute best part? You can personalize it to match your taste buds! Not a fan of heat? Just leave out the sriracha! Want to turn up the spice dial? Go wild with extra sriracha! Craving a touch of sweetness? A drizzle of honey will do the trick. Prefer to skip the sweet stuff? No problem at all! The possibilities are endless, and the deliciousness is all yours! Ready to make it?
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Cocktail Sauce Ingredients
Tomato Paste is the foundation for this classic Cocktail Sauce (typically it’s ketchup).
Horseradish is what gives the cocktail sauce its signature flavor. I personally prefer ground horseradish, which is courser than the creamy style. Just make sure that the horseradish you buy is stored with vinegar and salt. It gives it a briny flavor.
Worcestershire Sauce adds a bit of sweetness and umami flavor.
Jenn’s Notes:
Be sure to use ground horseradish and not fresh horseradish! Ground horseradish is still prepared horseradish, but not so much of a sauce. It’s chunkier and still has salt and vinegar added to it.
fish sauce adds tang, more umami, and salt.
Salt and Freshly ground black pepper boost flavor (but you don’t need a lot of either)
Sriracha Chili Sauce for spice, so add a little, a lot, or leave it out altogether.
vegetable broth/stock adds a little liquid to the paste to help break it up a little so you can actually dip.
honey adds that sweetness you usually find in ketchup (skip it if you would rather not have a sweetness).
Serving your cocktail sauce
The obvious is shrimp. I love playing with different ways to display my shrimp.
shop the post
Thyme & Table Stoneware Ramekin, Black & White Dot, 2-Piece Set
Buy Now →Yellowstone 12-Piece Ceramic Dinnerware Set, Rip Collection
Buy Now →What goes with cocktail sauce, beyond simple shrimp cocktail? Try my Beer Battered Fried Fish.
Storage
Your homemade cocktail sauce can be kept in an airtight container and stored either in your fridge or freezer. The will last:
- Refrigerated: up to 6 months.
- Frozen: up to 12 months.
Ello Duraglass Reusable Glass Condiment Containers with Leak Proof Plastic Lid, 4 oz, Set of 3
Buy Now →Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
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PrintHomemade Shrimp Cocktail Sauce
- Total Time: 10 minutes
- Yield: 8 oz 1x
Ingredients
- 1 – 6 oz can of tomato paste [see NOTES 1 for substitutions]
- 3 Tablespoons of ground horseradish [see NOTES 2 for substitutions]
- 1 tablespoon sriracha chili sauce (optional) [add more if not spicy enough]
- 1/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 teaspoon fish sauce [see NOTES 3 for substitutions]
- 1/4 cup vegetable broth/stock (Use Code: JENNSMITH15 to 15% off at Gourmend)
- 1/4 teaspoon of honey (optional) [see NOTES 4 for substitutions]
Instructions
- Put everything in a small bowl and mix until combined.
- Let rest for 5 minutes to let the flavors combine.
- Serve in a ramekin, condiment bowl, or dish of choice with your choice of seafood.
Equipment
Yellowstone Ceramic Round Bowl, Rip Collection
Buy Now →U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
Buy Now →Notes
- 1:1 ratio tomato paste to ketchup (omit the vegetable stock and honey if you use ketchup)
- 1:1 ratio ground horseradish to horseradish sauce or wasabi (skip the sriracha if you use wasabi)
- 1 teaspoon sardine paste
- 1:1 ratio honey to light agave or maple syrup
Storage
Your homemade cocktail sauce can be kept in an airtight container and stored either in your fridge or freezer. The will last:
- Refrigerated: up to 6 months.
- Frozen: up to 12 months.
- Prep Time: 5 minutes
- rest time: 5 minutes
- Cook Time: 0 minutes
- Category: sauce
- Method: one bowl
- Cuisine: American
- Diet: Gluten Free
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