Cocktail Sauce

By Amanda Hesser

Total Time
15 minutes
Rating
4(141)
Comments
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Featured in: RETRO IN NEW YORK; Remember When: Stylish Classics

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Ingredients

Yield:1½ cups
  • 1cup prepared chili sauce
  • 2½teaspoons prepared horseradish, drained
  • ¼teaspoon kosher salt
  • 1½teaspoons Tabasco sauce, plus extra for seasoning
  • 1tablespoon fresh lemon juice, plus extra for seasoning
  • 1teaspoon gin
  • 1tablespoon chopped flat-leaf parsley
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

103 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 2 grams protein; 1251 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium-size bowl, combine the chili sauce, horseradish, salt, 1½ teaspoons Tabasco, 1 tablespoon lemon juice, gin and parsley. Season to taste with additional lemon juice, Tabasco, salt and pepper. Cover and refrigerate the dish until you are ready to serve it.

Ratings

4 out of 5
141 user ratings
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Comments

mu11e

Subbed Sir Kensington’s Ketchup for the chili sauce, as I didn’t have any on hand, then added some chili powder for kick at the end. The gin is a new “must” in my book for cocktail sauce! @Debra, I’d recommend white horseradish for this!

Maryanne

Loved the gin - it hit the right note!

ltlmsmfft

We loved this recipe. We made it alongside a ketchup based recipe and tested the two against one another. Everyone agreed this was the favorite.

Larry j

Used Caribbean hot sauce, NO TABASCO NEEDED!..& good catsup, didn’t have chili sauce Little gogujang ! horseradish , lemon zest& juice Ch parsley——— PLENTY HOT ENOUGH!

mu11e

Subbed Sir Kensington’s Ketchup for the chili sauce, as I didn’t have any on hand, then added some chili powder for kick at the end. The gin is a new “must” in my book for cocktail sauce! @Debra, I’d recommend white horseradish for this!

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