📝 About This Recipe
This isn't your standard bottled cocktail sauce; it's a bold, textured tribute to the vibrant seafood culture of New Orleans. Infused with a double-hit of horseradish and the deep, savory complexity of Creole spices, it offers a sophisticated balance of sweetness, acidity, and a signature 'kick' that lingers on the palate. Perfect for raw oysters or chilled shrimp, this sauce elevates any seafood platter into a celebratory French Quarter feast.
🥗 Ingredients
The Base
- 1 1/2 cups Ketchup (high-quality, preferably organic for better tomato depth)
- 1/4 cup Chili Sauce (such as Heinz brand for extra texture)
The Heat & Zest
- 4-5 tablespoons Prepared Horseradish (extra hot, drained of excess liquid)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 teaspoons Worcestershire Sauce (adds essential umami)
- 1-2 teaspoons Louisiana-style Hot Sauce (Crystal or Tabasco are authentic choices)
Creole Aromatics & Spices
- 2 tablespoons Celery (minced extremely fine for a subtle crunch)
- 1 clove Garlic (pressed or grated into a paste)
- 1 teaspoon Creole Seasoning (Tony Chachere's or Zatarain's)
- 1/2 teaspoon Smoked Paprika (adds a hint of woodsmoke)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Dried Oregano (crushed between fingers to release oils)
👨🍳 Instructions
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1
Begin by selecting a non-reactive mixing bowl (glass or stainless steel) to ensure the acidity of the lemon and tomatoes doesn't pick up metallic flavors.
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2
Combine the ketchup and chili sauce in the bowl, whisking gently until the two are fully incorporated and the base is smooth yet textured.
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3
Mince the celery as finely as possible, almost to a pulp, and fold it into the tomato base. This provides the classic Creole 'snap' without overwhelming the sauce.
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4
Add the prepared horseradish. Start with 4 tablespoons, then taste. If you prefer a 'nose-clearing' heat, add the fifth tablespoon.
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5
Incorporate the fresh lemon juice and the finely grated zest. The zest is the secret to a bright, aromatic finish that cuts through the richness of shellfish.
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6
Add the Worcestershire sauce and the Louisiana hot sauce. Stir in a circular motion to ensure the liquid seasonings are evenly distributed.
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7
Grate the garlic clove directly into the bowl. Using a paste rather than minced chunks ensures the garlic flavor is pervasive but never bitter.
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8
Sprinkle in the Creole seasoning, smoked paprika, black pepper, and dried oregano. The paprika provides a beautiful deep red hue and a hint of smoke.
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9
Whisk the mixture vigorously for 30 seconds to emulsify the spices and liquids into the tomato base.
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10
Taste the sauce using a piece of the seafood you intend to serve. Adjust the salt or hot sauce if necessary, though the Creole seasoning usually provides ample salt.
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11
Cover the bowl tightly with plastic wrap or transfer the sauce to an airtight glass jar.
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12
Refrigerate for at least 1-2 hours before serving. This 'resting' period is crucial as it allows the dried herbs to hydrate and the horseradish to mellow into the tomato.
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13
Before serving, give the sauce one final stir to redistribute any settled spices.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the essential oils needed to brighten the heavy tomato base. For the best texture, use 'Prepared Horseradish' found in the refrigerated section, not the shelf-stable creamed version. If the sauce is too thick for your liking, thin it with a teaspoon of clam juice or water. Make this a day in advance if possible; the flavors deepen significantly after 24 hours in the fridge. To keep it authentic, avoid adding sugar; the ketchup and chili sauce provide all the sweetness required for a savory Creole profile.
🍽️ Serving Suggestions
Serve chilled in a crystal ramekin alongside a dozen freshly shucked Gulf oysters on the half shell. Use as a bold dipping sauce for classic Louisiana Fried Catfish strips. Pair with jumbo 'peel-and-eat' shrimp boiled with Zatarain’s Crab Boil spices. Accompany with a crisp, cold Abita Amber beer or a dry Chenin Blanc to balance the spice. Top a 'Bloody Mary' oyster shooter with a dollop of this sauce for an elegant appetizer.