• Andrew Zimmern Cooks: Cocktail Sauce


Cocktail Sauce

By Andrew Zimmern

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:

Cocktail Sauce


  • 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
  • Salt


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.

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