Betty Crocker Cocktail Sauce Recipe: Ketchup-Mayo Magic in Minutes

Betty Crocker's cocktail sauce recipe transforms simple pantry staples into a velvety, tangy condiment that elevates every bite. This classic blend of ketchup and mayo creates a smooth, balanced sauce perfect for seafood, fries, or even deviled eggs.

The secret lies in precise measurements and a touch of horseradish for that signature kick.

What sets this sauce apart is its simplicity—just five ingredients come together in minutes to create a restaurant-quality condiment. The key is balancing sweetness from the ketchup with the creamy richness of mayo, while the horseradish adds depth without overpowering. It’s a foolproof method that delivers consistent results every time.

By the time you stir the final ingredient, you’ll have a glossy, vibrant sauce ready to drizzle over hot wings, shrimp cocktails, or crispy onion rings. The texture is smooth yet slightly thick, clinging perfectly to whatever it touches.

This isn’t just a condiment—it’s the perfect finishing touch to transform ordinary meals into something extraordinary.

The best part? This sauce keeps beautifully in the refrigerator for up to a week, making it ideal for meal prep or entertaining. Whether you’re hosting a game day gathering or simply craving a classic flavor, this recipe delivers professional results with minimal effort. Let’s make it.

Ingredients for betty crocker cocktail sauce

Five simple ingredients transform into Betty Crocker's legendary cocktail sauce—creamy, tangy, and ready in minutes.

The ketchup and mayo are your foundation—Heinz Ketchup for that classic sweetness and Duck & Goose or Hellmann's mayo for richness. I always grab the Duck & Goose when I can find it—worth the splurge for that velvety texture. The horseradish is non-negotiable; freshly grated gives you that signature bite, but the squeeze bottle works in a pinch. Worcestershire sauce adds depth—Lea & Perrins is the gold standard. For the heat, Tabasco Original keeps it authentic without overpowering. The lemon juice? Freshly squeezed makes all the difference (I know, I know—it's one more step, but trust me).

No horseradish? Extra hot sauce at double the amount gets you close. Short on mayo? Greek yogurt works in a bind—just add a splash of lemon to balance. The sugar might seem optional, but it rounds out the acidity beautifully. Want more tang? Add another tablespoon of lemon. Need it thicker? Reduce the ice water by half a tablespoon. The salt and pepper are subtle but essential—Diamond Crystal kosher salt dissolves perfectly, and freshly cracked pepper adds a nice finish. Pro tip: Make a double batch—you'll want seconds.

This sauce keeps for up to 1 week in the fridge, sealed tightly in an airtight container. The texture actually improves after the flavors meld for 24 hours, so make it ahead if you're hosting. For serving, I love drizzling it over hot wings or crispy fried shrimp, but it's also perfect for deviled eggs or even as a dip for fries. If it thickens too much, stir in a splash of water or lemon juice. Leftovers? Freeze for up to 3 months—just thaw overnight in the fridge.

Step-by-step instructions for Betty Crocker cocktail sauce

This legendary sauce comes together in minutes with just a few simple steps—no cooking required!

In a medium bowl, combine the 0.5 cup Heinz Ketchup and 0.5 cup Mayonnaise using a whisk. Stir until fully blended—this creates a smooth foundation for your sauce. I like to use a rubber spatula to scrape the sides and bottom of the bowl, ensuring no streaks remain. The mixture should look uniform and velvety at this stage.

Next, add the 1 tbsp Prepared Horseradish and 1 tbsp Worcestershire Sauce. Whisk vigorously for 30 seconds to incorporate these bold flavors evenly. The horseradish adds a sharp, peppery kick that cuts through the richness of the mayo, while the Worcestershire deepens the umami profile. Don't skip this step—proper emulsification now prevents separation later.

Add the 1 tbsp Fresh Lemon Juice and 1 tsp Granulated Sugar to the bowl. The lemon brightens the sauce, cutting through the richness, while the sugar balances the acidity. Whisk for another 20 seconds until the sugar dissolves completely—you should notice the mixture lighten slightly in color. Taste at this point to gauge the balance; if it's too sharp, add a pinch more sugar.

Now, incorporate the 1 tbsp Hot Sauce and 0.5 tsp Kosher Salt. The hot sauce adds layers of heat, while the salt enhances all the flavors. Whisk for 15 seconds to distribute evenly. Here's the thing—this is where the sauce starts to come alive. The flavors should now be vibrant, with a perfect balance of sweet, tangy, spicy, and savory notes.

Add the 0.25 tsp Black Pepper and whisk for 10 seconds to distribute the peppercorns evenly. Freshly cracked pepper adds a subtle earthiness that rounds out the sauce. Give it a final taste—you're looking for a harmonious blend where no single flavor dominates. Adjust with a pinch more salt or sugar if needed, but be cautious; the sauce will continue to meld as it sits.

Now, drizzle in the 2 tbsp Ice Water one tablespoon at a time while whisking continuously. The ice water thins the sauce to the perfect consistency—thick enough to cling to fries or wings but still smooth enough to drizzle. You want a sauce that coats the back of a spoon without being runny. If it's too thick, add another ½ teaspoon of ice water; if too thin, let it sit for 5 minutes to thicken slightly.

Cover the bowl and let the sauce rest at room temperature for 10-15 minutes. This resting period allows the flavors to fully meld and the textures to stabilize. You'll notice the sauce becomes even more cohesive, with none of the ingredients fighting for dominance. The horseradish heat will mellow slightly, and the sweetness will integrate more smoothly.

Before serving, give the sauce one final whisk to ensure everything is evenly distributed. Transfer it to a serving bowl or small pitcher and garnish with a sprinkle of freshly cracked black pepper for a pop of color and extra flavor. This sauce is incredible on crispy fries, fried chicken, shrimp cocktails, or even as a dip for veggie sticks. The magic lies in its simplicity—just a few ingredients combined with precision and patience.

Wine and beer pairings for this betty crocker cocktail sauce

Light Beer Pairings

A crisp American lager like Bud Light or Miller Lite is my go-to pairing—its clean, refreshing profile cuts through the sauce's richness without competing. The subtle malt sweetness mirrors the ketchup's natural sugars, while the effervescence cleanses your palate between bites.

For a craft option, try a Belgian witbier like Hoegaarden—the coriander and citrus notes complement the horseradish kick beautifully. 🍺

Wine Contrasts

Surprisingly, a dry Riesling from Germany or Washington State shines here. The wine's bright acidity and mineral finish stand up to the sauce's tangy-sweet balance, while its slight sweetness echoes the ketchup.

For red lovers, a Pinot Noir with its red fruit notes and silky tannins works surprisingly well—just avoid heavy Cabernets that would overpower the delicate flavors. 🍷

Spirit Elevations

For a cocktail twist, serve your sauce with a whiskey sour—the bourbon's caramel notes pair perfectly with the sauce's sweet-spicy profile. I like to use Maker's Mark for its smooth vanilla undertones.

For non-alcoholic options, a ginger beer with its effervescence and zesty kick mirrors the horseradish heat while refreshing the palate. 🥃

Unexpected Pairings

Don't overlook sparkling water with lime for a refreshing contrast—it highlights the sauce's tangy brightness without any alcohol. For a smoky twist, pair with smoked gouda fries—the cheese's caramelized notes create an unexpected but delicious harmony.

Even pickled vegetables on the side add a tangy crunch that balances the sauce's richness. 💡

Regional Adaptations

In the South, where cocktail sauce is a staple, I've seen it paired with sweet tea—the sugar and acidity create a surprising but delicious contrast. For New England clam chowder, a dry cider like Strongbow adds a crisp apple note that complements the horseradish.

Each region brings its own unique twist to this classic pairing. 🗺️

Pro Tips for Serving

Always serve the sauce chilled—it enhances the flavors and makes each bite feel fresh. I like to transfer it to a small glass bowl with a spoon for easy dipping.

For presentation, add a sprinkle of smoked paprika or a drizzle of hot honey to elevate the dish. Keep extra sauce in the fridge for seconds—trust me, you'll want it! ✨

Frequently asked questions