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

Related Recipes

Directions

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.

Rate it

Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.