Easy and Quick Cocktail Sauce for Seafood

French

This quick, creamy cocktail sauce is the perfect companion for prawns, langoustines, and all your favourite seafood.

Smooth, tangy, and full of flavour, it’s simple to make and easy to adapt to your taste. In just minutes, you’ll have a fresh, delicious dip that elevates any seafood dish effortlessly.

Cocktail sauce for seafood : The perfect homemade sauce to elevate your appetisers

Looking for a smooth, tangy, and slightly spicy sauce to pair with prawns or lobster? This quick homemade cocktail sauce is the perfect match.

I first discovered it on holiday in Egypt, juicy prawns coated in a creamy, flavourful sauce that instantly won me over.

Since then, it’s become a staple at home. Every time my husband brings back frozen shrimp rings, I whip up this easy dip in just minutes.

Forget store-bought versions, this one is fresher, tastier, and completely adjustable to your liking. You control the ingredients, the balance of flavours, and the spice level.

It’s the simplest way to elevate any seafood platter or appetiser without any fuss.

Ready in under three minutes, this creamy sauce adds a touch of homemade charm that makes every bite of seafood more special.

Ingredients for the Best Homemade Cocktail Sauce (Creamy, Tangy & Ready in Minutes)

Most store-bought shrimp rings come with a pre-made cocktail sauce, but they often taste flat and overly sweet.

After several tries, I perfected a quick, creamy version that’s rich, balanced, and bursting with fresh flavour, and it takes less than 3 minutes to make!

In the UK, this recipe is often called Cocktail Sauce, Prawn Sauce, or Marie Rose Sauce. Unlike the North American version, which is darker red and heavy on ketchup and horseradish, this British-style sauce is lighter, creamier, and beautifully pink thanks to its mayonnaise base.

Here’s what you’ll need:

• ½ cup mayonnaise : The creamy base of your sauce. Use good-quality mayonnaise for the best texture and flavour.
• 2 tablespoons ketchup : Adds sweetness, a hint of tang, and the signature soft pink colour. Use less for a paler shade.
• 1 teaspoon Worcestershire sauce (optional) : Brings depth and a subtle umami kick. Skip it if you prefer a lighter flavour.
• 1 tablespoon lemon juice : Balances the richness with a touch of acidity and freshness. Freshly squeezed is best.
• A pinch of salt : Enhances all the flavours without overpowering them.
• A pinch of pepper : Adds a gentle warmth and a little contrast to the creamy texture.
• ¼ teaspoon Tabasco sauce : Introduces a mild heat and extra tang. Adjust the amount based on your spice preference.

Pro Tip: For a sweeter sauce, add more ketchup. For a bolder, spicier version, increase the Tabasco. Taste as you go, that’s the secret to your perfect cocktail sauce!

Step-by-Step Instructions to Make the Perfect Cocktail Sauce

Making this homemade cocktail sauce couldn’t be easier! Follow these simple steps for a smooth, creamy, and flavour-packed dip that pairs perfectly with any seafood dish.

Here’s how to do it:

1. Combine the base ingredients : In a small mixing bowl, add the mayonnaise, ketchup, and a pinch of salt. Stir until the mixture is completely smooth and evenly blended.
2. Add the flavour boosters : Pour in the lemon juice, Worcestershire sauce, and Tabasco sauce. Mix again until everything is well incorporated.
3. Taste and adjust : Give your sauce a taste and tweak it to your liking, add more Tabasco if you prefer extra spice, or a little more lemon juice for a tangier finish. A few extra drops of Worcestershire sauce can deepen the flavour beautifully.
4. Serve and enjoy : Your homemade cocktail sauce is ready! Serve it immediately with chilled prawns, lobster, crab, or any seafood appetiser.

Tip: For the best flavour, refrigerate the sauce for 15–20 minutes before serving. It helps the ingredients meld together for a perfectly balanced taste.

When and how to use this sauce

This homemade cocktail sauce is a wonderful companion to any seafood dish. Serve it as a dip for prawns, crab legs, lobster, oysters, or even delicate white fish, it adds just the right balance of creaminess and tang.

It’s also a lovely addition to festive meals like Christmas, New Year’s Eve, or family seafood dinners. The sauce brings a touch of elegance while staying simple and refreshing.

You can easily make it ahead of time, as the flavours blend beautifully when left to rest. Before serving, take it out of the fridge about 15–20 minutes in advance and give it a gentle stir to restore its smooth texture.

For an extra special touch, serve it in a small bowl over ice or alongside lemon wedges and fresh herbs, your guests will love it.

Storage and Freezing Tips for Homemade Cocktail Sauce

Making this sauce ahead of time is not only convenient but also enhances its flavour. Here’s how to store it properly and keep it fresh for longer.

– Store in the Fridge

• Keep your cocktail sauce in an airtight container in the refrigerator for up to one week. This helps preserve its creamy texture and tangy flavour.
• Before serving, give it a good stir to bring the ingredients back together.

– Freeze for Later

• You can freeze the sauce if you’d like to keep it longer. Although I haven’t tested ethis my self, but some readers told me they did, it should freeze well thanks to its creamy base.
• Pour small portions into ice cube trays, freeze until solid, then transfer the cubes into a zip-top freezer bag. This way, you can thaw only the amount you need at a time.

– Thawing and Reusing

• When ready to use, defrost in the fridge overnight or at room temperature for a few hours.
• Stir well before serving to restore the smooth consistency. It’s best used within a day or two after thawing.

Frequently Asked Questions (FAQ)

– Can I make this sauce completely without ketchup (for a very pale version)? Yes, you can skip or reduce the ketchup. The colour will be lighter, more the “Marie Rose” style. The taste will slightly differ, so adjust other flavours accordingly.

– What if I don’t have Worcestershire sauce? It’s optional. The sauce will still be delicious without it. You might add a little mustard or hot sauce instead.

– How spicy will it be? With ¼ teaspoon Tabasco you’ll get a mild kick. If you like stronger spice, increase the amount to suit your taste.

– Is this sauce only for seafood? A: Not at all! While it’s ideal with seafood, you can also use it with fried chicken, burgers, crispy veggies, or even with chips for a fun twist.

Other Dips and Sauces to try

• Cucumber Raita Recipe
• Black Olive Tapenade
• Homemade Cranberry Sauce