ZESTY COCKTAIL SAUCE
Zesty Cocktail Sauce
I learned at a young age that cocktail sauce should hurt. My dad, Max, and the Mother were known far and wide for serving their Walnut Room restaurant and catering customers the spiciest cocktail sauce known to mankind. Jumbo prawns and fresh, plump oysters were garnished with a dollop of mind-blowing heat to balance out the natural sweetness of seafood. My own version of Zesty Cocktail Sauce is tamed down but still flavorful. I continue to use freshly grated horseradish in this sauce, just as my parents taught me. To make it keto, I incorporate my Heirloom Tomato Catsup and liquid aminos to replace Worcestershire sauce. Gluten free, sugar free, and low carb, this recipe will add zing to your seafood meals.
The mother and I recently made cocktail sauce while filming my new KetoLuxe YouTube show. We put dollops of it on fresh oysters.
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Less than 5 minutes
2 cups Heirloom Tomato Catsup
¼ cup horseradish root, freshly grated
2 teaspoons liquid aminos
1 tablespoon lemon juice
- In a mixing bowl, blend all ingredients.
- Serve in a bowl for guests to use.
Want it spicier? Use more horseradish. Max suggests a half cup.
If you don’t have fresh horseradish or Heirloom Tomato Catsup, substitute sugar-free prepared versions.
Store excess in the fridge in an airtight container.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Total carbs: 3 grams
Fiber: 0 grams
Fat: 0 grams
Protein: 0 grams
Glycemic load: 0