Tangy Cocktail Sauce

AutopilotR
Estimated read time 2 min read



For recipe tester and developer Nicole Hopper, cocktail sauce must have all the classic notes—spicy, tangy, tart, and sweet—and still adapt to a variety of flavors. Make an extra-bright sauce by adding more lemon juice. In the mood for a fiery kick? Hopper suggests adding more chile-garlic sauce, as in this recipe, balanced with soy sauce for added depth. For a milder, sweeter flavor, use a little more ketchup. Taste as you go, and don’t be afraid to make it your own. 

Frequently Asked Questions

  • When was cocktail sauce invented?

    Today, cocktail sauce is more commonly associated with shrimp, but when it first appeared in the late 19th century, cocktail sauce was served with oysters. In fact, as its name suggests, this was an actual cocktail drink. A story in the July 4, 1889 edition of the Chicago Daily Tribune quotes a San Francisco man detailing the ingredients of a cocktail served in his hometown with ingredients that are still found in cocktail sauces: salt, pepper, ketchup, Tabasco and Worcestershire sauces, vinegar, and horseradish. It’s believed that the concoction actually first appeared as far back as the 1860s on the West Coast before it moved across the country to the East.

  • What do you serve cocktail sauce with?

    Cocktail sauce is a traditional pairing for raw oysters and shrimp cocktail but it’s also great for topping fried fish sandwiches or using as a dip for sausage.

Notes from the Food & Wine Test Kitchen

For a spicier sauce, add sambal oelek and freshly minced or grated garlic.

Make ahead

Cocktail sauce can be made ahead and stored in an airtight container in the refrigerator for up to two weeks.



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