Name: Cocktail Sauce
Yield: Makes about 1 cup
Ingredients: 1/2 cup Heinz ketchup; 1/2 cup Heinz chili sauce; 1 tablespoon prepared horseradish; 1 teaspoon lemon juice; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; Pinch of ground white pepper

I introduced this recipe to the Oyster Bar in the early 1990s. We serve about 12 gallons of it every day.

Recipe information

Yield
Makes about 1 cup

Ingredients

1/2 cup Heinz ketchup

1/2 cup Heinz chili sauce

1 tablespoon prepared horseradish

1 teaspoon lemon juice

1/4 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

Pinch of ground white pepper

Preparation

Put the ketchup, chili sauce, horseradish, lemon juice, Worcestershire, Tabasco, and pepper into a mixing bowl. Whisk well. Cover and chill for at least 1 hour before serving. It will keep for about 1 week in the refrigerator.

Reprinted with permission from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes & Tales From A Classic American Restaurant by Sandy Ingber with Roy Finamore. Text copyright © 2013 Grand Central Oyster Bar & Restaurant Franchising Co., Inc.; photographs copyright © 2012 by Iain Bagwell. Published in 2013 by Stewart, Tabori & Chang.

TagsCondiment Sauce Horseradish Herbs & Spices Dairy Free Nut Free Gluten Free Quick Easy Make Ahead No-Cook Cookbooks

Recipe notes

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