Seafood Cocktail Sauce

Condiments and Sauces

Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook

Makes 1 generous cup

  • 1 tablespoon prepared horseradish, plus a little for garnish
  • ​1 cup ketchup
  • ​1 teaspoon mild Louisiana pepper sauce, such as Crystal brand
  • ​1/2 teaspoon worcestershire sauce
  • ​pinch of kosher salt
  • ​pinch of freshly ground black pepper




In a non-reactive medium-size mixing bowl, thoroughly blend together 1 tablespoon of the horseradish with all the other sauce ingredients. 

​The sauce may be served immediately,but it reaches its peak of flavor after being chilled in an airtight, nonreactive container for one or two days before it is used. It will last several days in the refrigerator.

Serving suggestion: Just before serving the sauce, adjust the seasonings to your taste and garnish the center of the serving bowl with a little prepared horseradish.


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