My Recipe Box

Bloody Mary Cocktail Sauce


Yields a scant 2-1/4 cups.

  • To learn more, read:
    How to Grill Shellfish
  • by from Fine Cooking
    Issue 100

This tart and tangy sauce is a twist on a classic Bloody Mary cocktail. Rim your serving dish with celery salt before serving, if you like.

  • 2 small lemons
  • 1 small lime
  • 1 cup ketchup
  • 1 cup Heinz Chili sauce
  • 2 heaping Tbs. prepared white horseradish; more to taste
  • 2 Tbs. vodka
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. puréed canned chipotle chile in adobo; more to taste
  • 1/8 tsp. celery salt; more to taste

Finely grate the zest from the lemons and then juice them. Juice the lime. In a nonreactive bowl, mix 3 Tbs. of the lemon juice, 2 Tbs. of the lime juice, and all of the zest with the ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.

The sauce can be refrigerated for up to a week. Add more horseradish, chipotle, lemon juice, or celery salt to taste before serving.

Make Ahead Tips

The sauce can be refrigerated for up to 1 week.

nutrition information (per serving):
Size : per 1/4 cup, Calories (kcal): 70, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 0, Sodium (g): 680, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

Decided to make a homemade cocktail sauce for our July 4th bbq. Tried this out to go with our grilled shrimp -- it is AWESOME! Even those not having seafood used it on other grilled food and raved.

Used this recipe for a dinner I catered this weekend, serving a classic shrimp cocktail in martini glasses. Terrific sauce. Great flavor and tang. I used ground chipotle powder instead of the canned. This is now in my "go to" recipe file for parties.

I made this cocktail sauce as my contribution to a friends shrimp/crab boil this past week. It was a HUGE hit! Everyone raved about the lemony-ness and perfect balance and complexity of flavors. Living in New Orleans, seafood is a daily possibility, if not probablity and this is now a permanent part of my repertoire. I couldn't believe how much this sauce added to the entire meal. Highly recommended!!

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