»Back to Sauces

Seafood Cocktail Sauce

For our New Year's Eve romantic dinner (some years we like to keep a low profile) this year I had planned a Standing Rib Roast with Fresh Orange Salad (our oranges are wonderful this time of year) and to start it off, I had stocked two bottles of Gloria Ferrer Sonoma Brut (my favorite sparkling wine) and some Argentinian Shrimp for a starter cocktail. When I started getting the elements of the meal together I realized I didn't have our favorite bottled cocktail sauce on hand. I decided to look up the ingredients in cocktail sauce and make up my own version. After looking at ingredients labels and various blasé recipes online, I took the following approach - it was fantastic!

What you need

  1. 1 six oz. can tomato paste
  2. 1/3-1/2 cup Catsup
  3. 1/4 cup White Wine or more to achieve desired consistency
  4. 1 clove garlic, mashed
  5. 1 Tbl grated onion or onion juice
  6. 1 stalk celery, very finely minced
  7. 3 Tbl prepared horseradish
  8. Juice of 1/2 meyer lemon (about 2 Tbl)
  9. 1 Tbl Worcertershire Sauce
  10. Tabasco sauce to taste
  11. Fresh finely ground black pepper to taste
  12. Kosher salt to taste (taste before adding)

How to make it

  1. Combine first 9 ingredients and taste
  2. Add remaining ingredients one at a time tasting as you proceed
  3. Allow to stand at least 30 minutes at room temperature or 1 hour in the refrigerator so flavors blend

I think this would also be nice with a light Ale instead of white wine.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: