Ingredients
Scale
- ⅔ cup (160 g) whole-egg mayonnaise
- ¼ cup (60 g) ketchup
- 1 tbsp horseradish cream (see note 1)
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- Dash of Tabasco (optional)
- Sea salt flakes, to taste
Instructions
- Combine the mayonnaise, ketchup, horseradish cream, lemon juice, Worcestershire sauce and Tabasco (if using) in a bowl. Stir well until the ingredients are fully incorporated.
- Taste and adjust the seasoning with salt or more Tabasco, if desired.
- Serve immediately or store in the fridge until needed.
Equipment
Notes
Note 1 – Horseradish cream has a very mild spice when eaten on its own, but when mixed with the other ingredients, the spice is completely diluted (my children can’t taste it at all). You can however substitute it with dijon mustard for a milder taste, if you prefer.
Make Ahead
This cocktail sauce can be made up to 3 days in advance. Store it in the fridge in an airtight container to let the flavours meld beautifully.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Seafood
- Method: Mix
- Cuisine: Modern