During the 1920s -- the decade of Prohibition, “cocktail" appetizers, such as fruit cocktail and shrimp cocktail, came into vogue. A zingy sauce made with ketchup, horseradish, lemon juice, and a little hot sauce became the perfect pairing for shrimp or other fresh seafood.
INGREDIENTS
- 2 tablespoons grated and peeled fresh horseradish, (or prepared horseradish)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon coarse salt
- ¾ cup ketchup
- ¼ teaspoon hot sauce, (optional)
DIRECTIONS
- Mix horseradish, lemon juice, and salt
- Add ketchup and hot sauce
NOTES
- If using prepared horseradish rather than fresh, reduce the amount of lemon juice to 1 tablespoon.
- This cocktail sauce can be made up to a day ahead and refrigerated. Stir before using.
