Homemade cocktail and tartar sauce recipe

Whether you've prepared shrimp or fish or another food from the sea, here are two easy seafood sauces you can keep as staples in your repertoire from ingredients found around the house.

The zesty side to shrimp and other seafood. To dial up the heat, add more horseradish or hot red pepper sauce. This is not only cheaper than bottled cocktail sauce, but you can mix ingredients to suit your taste.

Makes about 250 millilitres (one cup)

• 225 ml (1 c) ketchup or bottled chili sauce
• 15 ml (1 tbsp) prepared horseradish
• 15 ml (1 tbsp) lemon juice
• 2 ml (1/2 tsp) Worcestershire sauce
• 0.5 ml (1/8 tsp) hot red pepper sauce1. In a small, nonreactive bowl, combine all the ingredients and stir until well blended. Cover the bowl and refrigerate for at least one hour before serving.
  2. Store in an airtight container in the refrigerator for up to one month.

When you have tasted a homemade version of this classic fish accompaniment, you won't waste your money on prepared tartar sauces.

Makes 300 millilitres (1 1/4 cups)

• 125 ml (1/2 c) mayonnaise
• 125 ml (1/2 c) reduced-fat sour cream
• 6 scallions, minced
• 50 ml (1/4 c) chopped bread-and-butter pickles
• 30 ml (2 tbsp) lemon juice
• 15 ml (1 tbsp) capers, drained
• 15 ml (1 tbsp) minced parsley
• 15 ml (1 tbsp) Dijon mustard1. In a medium bowl, combine all the ingredients and stir until well blended.
  2. Cover the bowl and refrigerate for two hours or overnight before using. Store in the refrigerator for up to five days.

  Variation: If you prefer the taste of dill pickles, swap them in for the bread-and-butter pickles.

  Quick fix: Just yourself tonight? Make a simpler single serving with a spoonful each mayo and sour cream, a little chopped pickle, a squirt of lemon and dab of Dijon.

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