Ingredients:

  • 1 cup ketchup
  • 3.5 tbsp prepared horseradish
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 0.5 tsp hot sauce
  • 0.25 tsp black pepper

Instructions:

  1. Measure the base. Pour 1 cup of ketchup into a medium glass mixing bowl. Note: Using glass prevents the sauce from picking up metallic flavors.
  2. Drain the horseradish. Tap the 3.5 tbsp of prepared horseradish against a paper towel if it’s very watery. Ensure the texture remains thick.
  3. Add the aromatics. Whisk in the 1 tbsp of fresh lemon juice and 1 tsp of Worcestershire sauce until the mixture looks glossy.
  4. Introduce the heat. Stir in the 0.5 tsp of hot sauce. Note: Add this slowly and taste as you go if you are sensitive to spice.
  5. Season the blend. Sprinkle the 0.25 tsp of black pepper over the top and fold it in.
  6. The Emulsion Check. Whisk vigorously for 30 seconds until the sauce is uniform in color.
  7. Taste and Adjust. Dip a small piece of cracker or shrimp into the sauce to check the balance.
  8. Chill and Set. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes until the flavors have fully melded.