From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · hot sauce
NATIONAL AWARD WINNERStonebench Spicy Cocktail
From a national-award-winning chef
Ratio
KETCHUP 240HORSERADISH 10LEMON JUICE 30WORCESTER 5TABASCO 5
Ingredients
- KETCHUP240 ml
- HORSERADISH10 ml
- LEMON JUICE30 ml
- WORCESTER5 ml
- TABASCO5 ml
- GARLIC5 g
- SALT0.75 g
- PEPPER0.25 g
Method
- Pour to the lines in order (bottom → top): KETCHUP, HORSERADISH, LEMON JUICE, WORCESTER, TABASCO.
- Add finishing notes: GARLIC, 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 Spicy 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 Emerils.com (published as “Spicy Cocktail Sauce”). Full citation lives in Provenance.