Into a medium mixing bowl add 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce. Use a rubber spatula or whisk to mix until smooth and uniformly colored.

Season and Balance

Stir in 1 teaspoon smoked paprika, 1 teaspoon granulated sugar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust: if too sweet, add another 1/2 teaspoon lemon juice; if too sharp, add 1/2 teaspoon sugar; if you want more heat, add the optional extra horseradish (1 teaspoon).

Optional Alcohol Addition

If using, stir in 1 tablespoon vodka or dry white wine to add depth. This is optional — the alcohol will mostly evaporate if the sauce sits, but it brightens the flavor initially.

Finishing & Resting

Finish with Fresh Elements

Fold in 1 teaspoon finely grated lemon zest and 1 tablespoon finely chopped fresh parsley if using. These add brightness and a fresh appearance. Stir gently to distribute evenly.

Chill and Meld Flavors

Cover the bowl (or transfer sauce to an airtight container) and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors blend. Stir once before serving and taste for final seasoning; adjust salt, lemon, or horseradish to preference.

Storage

Keep refrigerated in an airtight container for up to 5–7 days. Stir before each use. If separation occurs, whisk briefly to recombine.