Cocktail Sauce

Homemade cocktail sauce keeps well in the refrigerator in a sealed jar. Store-bought versions typically last 6–12 months unopened; check the label. Once opened, refrigerate and use within 3–4 weeks.

Make it fresh in seconds: mix ketchup, prepared horseradish, fresh lemon juice, and a dash of Worcestershire sauce.

Adjust the heat by controlling how much horseradish you add—start with 1 tablespoon per cup of ketchup.

For extra depth, add a pinch of hot sauce or a splash of hot water to thin if needed.

Taste and balance before serving; the sauce should be tangy, peppery, and slightly spicy.

Shrimp cocktail (the classic pairing)

Oysters and clams

Crab cakes and crab legs

Fried calamari

Raw or steamed fish

Grilled or poached fish

Using too much horseradish at once—it can overpower quickly; add gradually and taste.

Forgetting to account for the saltiness of ketchup; you may not need extra salt.

Skipping fresh lemon juice and relying only on bottled versions, which can taste flat.