Perfect Cocktail Sauce Recipe -
Perfect Cocktail Sauce Recipe

Perfect Cocktail Sauce

Recipe by  

"The perfect companion for shrimp and seafood. Easy and fast. Keeps in fridge for at least two weeks, covered."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    5 mins

    1 hr 5 mins


  1. Whisk the ketchup, chili sauce, horseradish, brown sugar, lemon juice, hot sauce, garlic salt, and onion powder together in a bowl until the sugar has dissolved; cover. Refrigerate at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2010

Not bad in a pinch - I cut the recipe in half and used only 2 tsp. of light brown sugar as I don't like sweet cocktail sauces. Since I like more heat I upped the horseradish to my liking.

Most Helpful Critical Review
Jan 03, 2011

This was much too sweet of a sauce! Next time I will put a fraction of the sugar! I do like the combination of other ingredients, however, and will try this one again next time we have seafood.

Nov 06, 2011

By no means the "perfect cocktail sauce" - not unless you like it SWEET, that is. I started out not adding any - and left it that way. I also felt it needed a more tomato-y taste so I ended up using equal amounts of the ketchup and the Heinz 57. A couple of squirts of Worcestershire sauce improved this as well.

Dec 29, 2010


Jan 11, 2010

This was ok but a little too sweet for me. I would cut the sugar down. It worked in a pinch.

Dec 28, 2009

Really good, but I completely left out the brown sugar. For us it was perfect without it. Thank you!

Dec 23, 2009

This is the best one I have found yet! Loved the sweet and spicy flavor of it. I made no changes. Perfect as is.

Oct 19, 2009

Wonderful! This was exactly what I was looking for.


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  • Calories
  • 45 kcal
  • 2%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Bonnie Blue
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