Ingredients
Equipment
Method
- Measure 1 cup of ketchup into a small mixing bowl using a dry measuring cup and level the top for accuracy.
- Drain the prepared horseradish by pressing it gently against a fine mesh strainer or the side of the jar with a fork. Let excess liquid drain for 30 seconds before measuring.
- Add 2 tablespoons of drained horseradish to the ketchup in the bowl.
- Cut the lemon in half crosswise and juice it over a small bowl to catch seeds. Measure 1 tablespoon of fresh juice.
- Add the lemon juice, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce to the bowl with the ketchup and horseradish.
- Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper over the surface.
- Use a whisk or fork to stir the mixture in circular motions for 30 to 45 seconds until completely smooth and uniform in color.
- Taste the sauce and adjust the heat level by adding more horseradish one teaspoon at a time if desired.
- Taste again and add more lemon juice half a teaspoon at a time if the sauce tastes flat or too sweet.
- Transfer to a clean serving bowl or airtight container for storage.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld (optional but recommended).
- Give the sauce a final stir and taste before serving, making any last adjustments to salt, heat, or acid as needed.
Notes
Add the horseradish last and in stages so you control the heat. You can always add more, but you cannot take it away once it is mixed in. Store in an airtight container in the refrigerator for up to two weeks. The horseradish punch will gradually mellow after day five.