In cocktail sauce, the mild heat of horseradish is combined with hot-pepper sauce, a squeeze of lemon juice, and salt.
- Yield: Makes 1 cup
Source: Martha Stewart Living, November 2001
- 3/4 cup ketchup
- 2 1/2 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon hot-pepper sauce
In a small bowl, whisk to combine ketchup, horseradish, lemon juice, coarse salt, and hot-pepper sauce. Refrigerate, covered, up to 3 days.