Total Time
Prep 5 mins
Cook 0 mins

Posted for a request. This is very popular in Australia served on seafood cocktails and platters.


  1. Whip cream lightly.
  2. Combine remaining ingredients, then fold whipped cream through the sauce gently.
Most Helpful

Jan, this is just as I remember the taste of the Seafood cocktail sauce. (Previously I had been given a recipe that didn't include cream - it didn't quite taste right.) I still love to sop up the sauce with bread after all the seafood is eaten. This is very simple and easy to make and has the right texture and taste. The only drawback with this recipe is that you can't keep it for more than a week even in the refrigerator, as the cream "goes off". But if made in single cup quantities, it should 'disappear' in a single meal.

Sandra Hyde May 29, 2003

Hi Jan, How quick & easy is this! Bought some lovely fresh prawns to make sandwiches for lunch and no sauce in the fridge. So while Ross was peeling the prawns I was making up half quantity of your recipe. Ross is loving it (I don't eat anything with mayo) so this will be a keeper. Thanks so much for saving me a trip to the shops - I won't be buying ready made anymore :-). Cheers Glen

Ninna March 26, 2012

Totally agree with other reviewers, this was outstanding. Much better than our usual just mayo and tomato sauce mix! The brandy really gave it depth and hey, anything with tabasco in it can't be bad! I had leftovers on leftover fettucine the next day and that was yummy too! A keeper.

Chickee January 06, 2009