Cocktail Sauce for the Grill Clambake 1.000

Michael Temchine for The Washington Post

Real Entertaining Jul 22, 2009

Make Ahead: The sauce can be made and refrigerated up to 2 days in advance.

Servings: 1 cup
  • 1 cup ketchup
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 tablespoons prepared horseradish
  • 10 drops hot pepper sauce, such as Tabasco

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Divide the ketchup evenly between two ramekins. Add a tablespoon of lemon juice, a tablespoon of horseradish and 5 drops of hot pepper sauce on top of the ketchup in each ramekin; keep cool until ready to serve. Stir the sauce just before serving.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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