top of page
  • Writer's pictureTommy Centola

Seafood Cocktail Sauce

When it comes to fried seafood, people either reach for tartar sauce or cocktail sauce. Given the choice, I always reach for cocktail sauce. Here's a great recipe.


1 tablespoon prepared horseradish

1 cup ketchup

1 tablespoon fresh lemon juice

1 teaspoon Louisiana hot sauce, not tabasco

1/2 teaspoon Worcestershire sauce

pinch of kosher salt

pinch of freshly ground black pepper


In a glass medium mixing bowl, thoroughly blend together 1 tablespoon horseradish with all the other sauce ingredients; taste and adjust the seasonings. In a pinch, it can be used at once, but it is better if allowed to meld for one to two days.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

27 views0 comments

Recent Posts

See All

Comments


bottom of page