From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · hot sauce
NATIONAL AWARD WINNEROlivecourt Cocktail
From a national-award-winning chef
Ratio
KETCHUP 240HORSERADISH 15LEMON JUICE 15WORCESTER 3HOT SAUCE 3
Ingredients
- KETCHUP240 ml
- HORSERADISH15 ml
- LEMON JUICE15 ml
- WORCESTER2.5 ml
- HOT SAUCE2.5 ml
- SALT0.5 g
- PEPPER0.3 g
Method
- Pour to the lines in order (bottom → top): KETCHUP, HORSERADISH, LEMON JUICE, WORCESTER, HOT SAUCE.
- Add finishing notes: SALT, 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 Cocktail Sauce (with hot 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 Emerils.com / Emeril Live (published as “Cocktail Sauce (with hot sauce)”). Full citation lives in Provenance.