Horseradish Cocktail Sauce for Cold Seafood

What you need

• 240 ml (1 cup) ketchup
• 1 tbsp prepared horseradish, drained, plus more to taste
• 2 tsp lemon juice, freshly squeezed
• 2 tsp Worcestershire sauce
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Spoon the ketchup into a small bowl.

2. 2

   Add the horseradish, lemon juice, Worcestershire sauce and black pepper, and stir until evenly blended.

3. 3

   Taste and adjust. More horseradish makes it hotter and sharper; more lemon juice makes it brighter.

4. 4

   Cover and chill for at least 30 min so the flavours come together.

5. 5

   Serve cold as a dip for poached shrimp or other chilled seafood. It keeps, covered in the fridge, for up to a week.

Imported from missinthekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.