An essential condiment for steamed, poached or fried seafood, here is my recipe for the perfect cocktail sauce. I’m sticking to tradition, mixing chili sauce—not ketchup—with a healthy dose of freshly prepared horseradish and a squeeze of lemon.
Watch Andrew make this recipe:
- 1 horseradish root, about 1/2 pound
- 2 tablespoons white vinegar
- 1 cup Heinz Chili Sauce
- 1 tablespoon fresh lemon juice, or more to taste
First, trim and peel the horseradish root. Grate on the coarse side of a box grater. Transfer to a food processor with 2 tablespoons white vinegar and pulse until finely chopped. Season with salt. Reserve 1/4 cup for the cocktail sauce, and place the remaining prepared horseradish in the fridge for future use.
In a mixing bowl, combine the Heinz Chili Sauce with 1/4 cup prepared horseradish and lemon juice. Mix well. Taste the cocktail sauce, adding salt and more lemon juice if necessary.