Ingredients:

  • 1 cup high quality Ketchup
  • ½ cup Prepared Horseradish, drained
  • 3 Tbsp White Distilled Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp packed Fine Brown Sugar
  • 1 Tbsp finely minced Shallot
  • ½ tsp Coarse Sea Salt, or to taste
  • ¼ tsp Freshly Ground Black Pepper
  • Pinch of Ground Allspice (optional)

Instructions:

  1. Prep the Horseradish: Place the prepared horseradish into a fine-mesh sieve set over a small bowl. Gently press out any excess liquid. This step is crucial for preventing a watery sauce.
  2. Mince the Shallot: Finely mince the shallot. The pieces should be tiny; grating the shallot on a microplane will yield the best flavor integration.
  3. Combine the Base Liquids: In a medium mixing bowl, combine the ketchup, white vinegar, Worcestershire sauce, and lemon juice. Whisk until fully incorporated.
  4. Add the Kick: Stir in the drained horseradish and the minced shallot.
  5. Season: Add the brown sugar, salt, black pepper, and the pinch of allspice (if using).
  6. Mix Thoroughly: Stir vigorously for about 30 seconds to ensure all ingredients—especially the sugar and salt—are dissolved and evenly distributed.
  7. The Critical Chill: Transfer the sauce to an airtight container. Refrigerate for a minimum of 2 hours, but preferably overnight (8–12 hours). This cold rest allows the sharp flavors to mellow and fully harmonize.
  8. Final Adjustment and Serve: Before serving, give the sauce a final stir. Taste again and adjust the salt or sugar if necessary. Serve chilled alongside your steak or seafood.