Prep 10 mins
Cook 0 mins
My grandmother taught me how to make cocktail sauce when we spent summers on the North Carolina coast. I've tweaked her basic recipe through the years, and I hope you enjoy it!
- 8 ounces catsup
- 1 large lemon, juice of
- 2 1⁄2 teaspoons prepared horseradish
- 1⁄4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon white sugar
- Mix well, chill.
- Keeps up to 2 weeks.
Excellent. The flavor combination was perfect with a little extra horseradish for personal preference. Thanks so much for sharing. Made for 1-2-3 Hit Wonders.
Whew!This has a nice kick. I served this for shrimp cocktail before our actual dinner. DD (a toddler) kept dipping her shrimp and fingers in it and eating it... Her poor little eyes were watering, but she loved it. LOL. Made for PAC Fall 2007.
I scaled this down for 2 and it is very good! I will use it for fish tonight. Thank you Kate!