Spicy or Not Horseradish Cocktail Sauce


Soaked, Slathered, and Seasoned

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

To me, the essential ingredient in classic cocktail sauce is the fresh horseradish. I love it in almost equal proportions to the ketchup. But I realize that many people prefer it sweeter and less spicy. This is a cocktail sauce made to order for everyone, since the horseradish is served on the side and quickly whisked in by each diner. If everyone in your party likes it spicy, mix ¼ cup fresh horseradish into the base recipe.

NotesGood for Seasoning: Shrimp, calamari, grilled oysters

Makes2 cups



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low calorie, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturehot & spicy, light, savory, sharp, spiced, tangy

Type of Dishseafood sauce


  • 1 cup ketchup
  • 1 cup Heinz Chili Sauce
  • Juice and zest of 2 lemons
  • 8 shakes Tabasco sauce
  • ½ teaspoon sea salt
  • Freshly ground pepper, optional
  • 2 to 4 heaping tablespoons prepared white horseradish (not cream-style)


  1. In a medium nonreactive bowl, mix the ketchup, chili sauce, lemon juice, zest, Tabasco, and salt until well combined. Add the pepper, if desired. Serve immediately, or store, tightly covered, in the refrigerator for up to 1 week.

  2. Just before serving, divide the horseradish between 4 small saucers and divide the sauce into 4 bowls. Serve a bowl of sauce with the horseradish on the side for diners to customize as they desire.


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