Cocktail sauce

Time 5 minutes
Yields Makes three-fourths cup
Cocktail sauce

In a bowl, mix together the ketchup, Worcestershire, Tabasco, brandy, vinegar, lemon juice, horseradish and salt. Stir to thoroughly combine. Serve cold.

Adapted from “The Balthazar Cookbook” by Keith McNally, Riad Nasr and Lee Hanson.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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