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Cocktail Sauce

  • g

What is you favorite bottled seafood cocktail sauce? I don't mind doctoring, but don't want to bother making it from scratch.

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  1. I have a local one but ... pardon me on this cross and blackwell or something like that, apologies if spelled wrong. It has been a few years and don't have the bottle. I still always doctor but I liked that. My local store always made their own available in their seafood department (not a gourmet market) just your average grocery store. It was good. I added some head and a bit of lemon for me. To me 1/2 the price and just as good. One time I made mine which always had good reviews and I ran out and put the store bought out. They liked it better. Honestly, I can't tell too much difference as long as it has a bite and a little lemon for me. There was one other, very generic, available everywhere not bad, but too mild. I had to add some horsy sauce, lemon and hot sauce for me. But again, I ate it just fine and so did my guests.

    1 Reply
    1. re: kchurchill5

      C & B is usually what I buy. I like the idea of the horseradish addition. I always serve it with sliced lemons. Guess I'll stick with it. For some strange reason, it seems to have a tin-ey, metallic taste to it. Probably just me.

    2. I really like Ken's (as in the salad dressing) cocktail sauce that is in the refrigerated section - not the stuff they keep on the shelf. Lots of horseradish - I don't even bother making my own anymore.

      1 Reply
      1. re: Susan627

        Thanks, Susan. I know Ken's salad dressing, but not the cocktail sauce. I'll look for it Friday when I shop.

      2. Isn't cocktail sauce basically ketchup & horseradish?

        Know what you mean, there's a casino I go to in Las Vegas and they've got the best cocktail sauce I've ever had. Must be some commercial big bulk kind, but its great.

        1. The cocktail sauce that we use is nothing more than doctored catsup. Start with a base of catsup and add horseradish, worchestershire sauce, fresh cracked black pepper, and lemon or lime juice, then mix it up. Since I like a bit of a bite to it, I will add a bit of Tapatio picante sauce. You should have a good part of the ingredients already on hand. The result is much like the bottled sauce but the taste is much brighter.

          1. I buy Lou's Famous cocktail sauce from Whole Foods. It is in the refrigerated section. Great tomato flavor and just enough horseradish to give it a kick.

            1. For me I sometimes pick up shrimp, steamed from the market and come home. Heat up a leftover side dish and 5 minutes later dinner. Just making one more item just isn't worth it. It is basically ketchup, lemon, worshy sauce, horshy sauce etc, but, sometimes it is just easier. I worked at restaurant once that had a great sauce, It was a bulk restaurant sauce that they doctored up each time. A little lemon, more horshy sauce, hot sauce, and some fresh parsley even. I know, but it worked. Everyone wanted the recipe. I'm sure they added more things as well.

              If having a dinner party, I would probably make it from scratch, but I always have a bottle at home.

              4 Replies
              1. re: kchurchill5

                I was going to disagree with you until I got to the bottom of your post and saw your name. You're too good a cook for me to disagree with :) But if I didn't make cocktail, I'd never use a bottle of ketchup. That's all it's there for.

                I'm sitting here eating leftover risotto for breakfast so I get what you say about that quick meal.

                1. re: c oliver

                  Thx for the compliment. I do make it fresh ... prefer it but sometimes ... time is just not there.

                  Risotto left over is the king or queen of food for me. OMG, you can do anything ... lobster, shrimp chicken, spinach risotta with feta and olives and sundried is a fave of mine ... ok .. we are going another post aren't we.

                  FYI, Ketchup on fries and onion rings is a must. Sorry forgot about that. But I make a spicy ketchup of my own with a good tomato sauce and paste. It is awesome. It stays 2-3 weeks in the fridge. I can always post is you want.

                  And ... I like to call myself a good practical cook. I cook quick and easy or slow and gourmet. Sometimes it takes me all day to put together a dinner party and other times a hour. My schedule doesn't allow me much time sometimes to cook so, short cuts are a must, but other times ... I love to spend time making everything from scratch. I guess it is a good combo and I enjoy both.

                  I'll send you spicy ketchup and then you will have 2 reasons to keep ketchup around, :)

                  1. re: kchurchill5

                    I'd love the ketchup recipe. My husband is getting a chuckle-type kick over my recent obsession with all things chow. I've loved to cook for ages but the 'hounds have taken me to another whole level. I guess I always felt "guilty"? that cooking was my hobby but I'm doing it better now and feel more justified at the time spent cooking and just thinking about cooking.

                    1. re: c oliver

                      I'll post the recipe, pretty good, just ketchup, but spicy, like to use it at several levels.

                      I always cooked but really got in to it more recently, the last 5-10 years. Still I like short cuts at times, I have to with a single mom, kid and working 50 hrs, but other times the long way when I can. It makes a good combo. Chow definitely helps with some tips.

                      Sometime I get frustrated at those of us who have to at times take shortcuts or like fastfood. It isn't that I like it but I don't complain about it. But I have learned to just expect it. To me food is food. Like what you like and cook what you enjoy and share what you think others might enjoy. Maybe we will maybe we won't. That is what it is all about. Just sharing ideas.

              2. Bookbinder's is Very Good.