Seafood Dressing or Dipping Sauce

1 quart servings Prep: 5 m Cook: PT0M Total: 5 m Beginner
4.0/5 (1)
Seafood Dressing or Dipping Sauce
This no-cook sauce is great used as a cocktail sauce or for dipping seafood, especially shrimp and crawfish. Made with chili sauce, mayonnaise, and a kick of horseradish, it comes together in just 5 minutes with no cooking required.

Ingredients

1 quart servings
  • 1 1/2 cups chili sauce
  • 1/4 cup celery, processed in blender
  • 2 cups mayonnaise
  • 1 tsp lemon juice
  • 1 to 2 tsp Worcestershire sauce
  • 1 to 2 tsp prepared horseradish

Step-by-Step Instructions

  1. Mix and blend all ingredients together until well combined.
  2. Store in a sealed quart container in the refrigerator. Will keep for up to 1 week.

Common Problems and Solutions

Q: Can I adjust the spiciness level?

A: Absolutely! Start with 1 tsp of horseradish and taste as you go. You can add more horseradish for extra heat, or reduce it if you prefer a milder sauce. The Worcestershire sauce also adds a subtle kick.

Q: How long does this sauce keep?

A: Store it in a sealed container in the refrigerator for up to 1 week. The flavors actually improve after sitting for a few hours, so make it ahead if you can.

Tips and Techniques

For best flavor, make this sauce at least 2 hours before serving to let the flavors meld together. The celery needs to be very finely processed in a blender so it integrates smoothly into the sauce.

Ingredient Substitutions

  • chili sauce: ketchup mixed with a dash of hot sauce
  • prepared horseradish: wasabi paste or extra hot sauce
  • fresh celery: 1/4 tsp celery salt

Equipment Needed

  • Blender or food processor
  • Mixing bowl
  • Quart-sized storage container