From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · seafood sauce
NATIONAL AWARD WINNEREmeril Cocktail Sauce
From an award-winning kitchen
Ratio
KETCHUP 240HORSERADISH 45LEMON JUICE 15WORCESTER 5HOT SAUCE 5
Ingredients
- KETCHUP240 ml
- HORSERADISH45 ml
- LEMON JUICE15 ml
- WORCESTER5 ml
- HOT SAUCE5 ml
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): KETCHUP, HORSERADISH, LEMON JUICE, WORCESTER, HOT SAUCE.
- Add finishing notes: PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Emeril Cocktail Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from New Orleans cocktail sauce (published as “Emeril Cocktail Sauce”). Full citation lives in Provenance.