Ingredients
Scale
- 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
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ThermoWorks Hi-Temp Silicone Spatula
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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
