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Red-Eye Cocktail Sauce

By Tom Douglas From Moveable Feast Season 63, Ep.80
Scott Phillips

Yield: Yields about 1-1/4 cups.

This makes enough sauce for a double batch of crab cakes, or you can save the sauce and use it with poached shrimp, pan-fried oysters, or other seafood.


  • 1-1/2 tsp. finely ground coffee, preferably dark or espresso roast
  • 1 cup tomato ketchup
  • 3 Tbs. prepared horseradish
  • 1-1/2 Tbs. fresh lemon juice
  • 2-1/4 tsp. Worcestershire sauce

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 0


  • Put the finely ground coffee in a paper coffee filter cone set in a strainer over a Pyrex measuring cup or small heatproof bowl. Bring a small amount of water to a boil. Pour about 2 Tbs. (the exact amount isn’t important) boiling water into the filter cone and allow the liquid coffee to drain off. Discard the liquid and transfer the moistened coffee grounds from the paper cone to a bowl—you may need to scrape the coffee off the paper with a small spoon. Add the ketchup, horseradish, lemon juice, and Worcestershire, and stir. Serve immediately, or cover and refrigerate for up to a week.


Rate or Review


  • user-3002472 | 07/07/2017

    My family loves this recipe - so fast and easy and freezes well. We usually go a little heavy on the horseradish and add a bit of cayenne too.

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