Cocktail Sauce Recipe

Inspired by Cock of the Walk

Time40m

Serves8

Make Cocktail Sauce Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base

1 cups Ketchup

3 tbs prepared horseradish (creamed or grated)

Acid & Heat

2 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (e.g., Tabasco)

Seasoning

1 tsp granulated sugar

1 tsp sea salt

1 tsp freshly ground black pepper

Optional Garnish / Variations

1 tbs finely chopped fresh chives

1 tsp Old Bay seasoning

Method

Base

Combine base ingredients

In a medium mixing bowl, add 1 cup ketchup and 3 tablespoons prepared horseradish. Use a whisk or fork to blend until smooth and uniformly pink.

Acid & Heat

Add acidity and heat

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce. Mix thoroughly so the flavors integrate. Taste after combining and adjust heat by adding more hot sauce if desired (add in 1/4 tsp increments).

Seasoning

Season to taste

Add 1 teaspoon granulated sugar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk until the sugar dissolves and the salt is evenly distributed. Taste and adjust salt, pepper, or sugar to balance acidity and heat.

Optional Garnish / Variations

Finish and chill

If using, stir in 1 tablespoon finely chopped fresh chives or 1 teaspoon Old Bay seasoning for a spicier, savory variation. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld (preferred 1–2 hours).

Serve chilled alongside shrimp cocktail, fried seafood, or as a dipping sauce. Keeps refrigerated in a sealed container for up to 5 days; stir before serving.