Cocktail Sauce Recipe
Cocktail sauce is the perfect thing to accompany a serving of shrimp. Â This cocktail sauce recipe shows you how to make the sauce from scratch without high fructose corn syrup and allows you to adjust the ingredients to make it with just the right amount of kick.
Ingredients:
8 oz Tomato Sauce
6 oz Tomato Paste
1 tbsp Lemon Juice
1/2 tbsp Sugar
1/8 tsp Garlic Powder
1 tsp Salt
5.5 tbsp Vinegar
1 tsp Worcestershire
1/2 tsp Dry Mustard
1/8 tsp Cayenne Pepper
1/8 tsp Onion Powder
1/16 tsp Ground Black Pepper
1/2 cup Prepared Horseradish
Yield: Approximately 2.5 cups
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Add the dry ingredients – sugar, garlic powder, salt, dry mustard, cayenne pepper, onion powder, and black pepper – to the tomato sauce and tomato paste. Mix until ingredients are well incorporated.
Add the lemon juice, worcestershire sauce, and vinegar to the tomato. Mix thoroughly.
Add the horseradish. Mix thoroughly.
As with most sauces, it takes a couple days for the flavors to fully mix and develop. Â On the first evening the sauce was a bit thin and the flavors were light and fresh. Â After sitting in the refrigerator for a few days the sauce thickened and the bite of the horseradish and vinegar developed into the cocktail sauce one expects.
Ingredients
- 8 oz Tomato Sauce
- 6 oz Tomato Paste
- 1 tbs Lemon Juice
- 1/2 tbs Sugar
- 1/8 tsp Garlic Powder
- 1 tsp Salt
- 5.5 tbsp Vinegar
- 1 tsp Worcestershire
- 1/2 tsp Dry Mustard
- 1/8 tsp Cayenne Pepper
- 1/8 tsp Onion Powder
- 1/16 tsp Ground Black Pepper
- 1/2 cup Prepared Horseradish
Instructions
- Add the dry ingredients - sugar, garlic powder, salt, dry mustard, cayenne pepper, onion powder, and black pepper - to the tomato sauce and tomato paste. Mix until ingredients are well incorporated.
- Add the lemon juice, worcestershire sauce, and vinegar to the tomato. Mix thoroughly.
- Add the horseradish. Mix thoroughly.
- As with most sauces, it takes a couple days for the flavors to fully mix and develop. Â On the first evening the sauce was a bit thin and the flavors were light and fresh. Â After sitting in the refrigerator for a few days the sauce thickened and the bite of the horseradish and vinegar developed into the cocktail sauce one expects.
Ingredients
- 227g Tomato Sauce
- 170g Tomato Paste
- 15mL Lemon Juice
- 8mL Sugar
- 0.5mL Garlic Powder
- 5mL Salt
- 80mL Vinegar
- 5mL Worcestershire
- 2mL Dry Mustard
- 0.5mL Cayenne Pepper (or Paprika)
- 0.5mL Onion Powder
- 0.25mL Ground Black Pepper
- 125mL Prepared Horseradish
Instructions
- Add the dry ingredients - sugar, garlic powder, salt, dry mustard, cayenne pepper, onion powder, and black pepper - to the tomato sauce and tomato paste. Mix until ingredients are well incorporated.
- Add the lemon juice, worcestershire sauce, and vinegar to the tomato. Mix thoroughly.
- Add the horseradish. Mix thoroughly.
- As with most sauces, it takes a couple days for the flavors to fully mix and develop. Â On the first evening the sauce was a bit thin and the flavors were light and fresh. Â After sitting in the refrigerator for a few days the sauce thickened and the bite of the horseradish and vinegar developed into the cocktail sauce one expects.
