The Real Deal – Homemade Cocktail Sauce

In Dairy-free, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

how to make cocktail sauce at home

Do you ever hear a word and ponder how it got its name? That’s what I wonder when I hear the name “Cocktail Sauce.” The origin of the name comes from Prawns that were served to hang around the edges of a cocktail glass.  A red dipping sauce, created by a British cook named Fanny Cradock who was an English restaurant critic, television celebrity chef, and writer who frequently appeared on television during the 1960’s. She is credited for creating the red cocktail sauce as a condiment to be served at room temperature and paired with seafood as an appetizer.

If you travel around the world, you may find different versions of cocktail sauce. In America, it is made with ketchup or chili sauce, horseradish, lemon juice, Worcestershire sauce, and Tabasco sauce. In Europe, it consists of mayonnaise, tomato sauce and sometimes a dash of whiskey.

To be honest, I have never tasted a bottled cocktail sauce that gives the fresh, vibrant flavors that a homemade version might. Since the sauce is served with fresh seafood, shouldn’t the cocktail sauce be just as delicious?

I recently visited Florida and spent a weekend with my friend Laurie,owner of Basimo Beach Cafe, testing out a variety of her recipes to be featured in my cookbook. One of her recipes is a fresh, zesty homemade cocktail sauce that I like to call, “The Real Deal Cocktail Sauce” because it’s just that.

I love this recipe because although the measurements create a mouth-watering explosion of flavor when paired with shrimp, crab claw, or any seafood you prefer, you can easily adjust the ingredients to dial up or down the heat. One bite of this sauce and you will never buy a bottled cocktail sauce again. Enjoy!

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Print Recipe
The Real Deal Cocktail Sauce Yum
Cuisine American
Cuisine American
  1. In small bowl, whisk together ketchup, horseradish powder, chili sauce, lemon juice, and Worcestershire sauce.
  2. Cover and refrigerate until ready to serve.
Recipe Notes

Recipe Notes:

  • Optional ingredients to taste: Tabasco sauce, tarragon, dill, or celery.
  • One of the biggest challenges I encounter when preparing for entertaining are the ingredients often found in prepared foods. Many times they are filled with ingredients that cause headaches, gastrointestinal distress and more.
  • I try to use clean ingredients in all of my food so that my guests not only enjoy their meal but the feel good inside and out.
  • These are the things that are most important to me when preparing food for my family and friends.
  • It is simple and smart to prepare sauces, dressings and dips with clean ingredients, being careful to avoid those that fall under the umbrella of MSG, GMO’s, preservatives and other questionable ingredients.

Recipe by Laurie Kerkinni for

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