5 Flavorful Sauces Made with Ketchup

For many, a hot dog, hamburger, or a serving of french fries feels incomplete without this beloved condiment. What better way to balance the heat and saltiness of fries than with a refreshing touch of sweet tomatoes? Yes, we’re referring to ketchup.

Most store-bought ketchups are made from a blend of tomato concentrate, vinegar, sugar (or corn syrup), salt, and spices. While ketchup is already a standalone sauce, its common presence in your fridge makes it a versatile base for creating a range of savory sauces. Discover how ketchup-based sauces can elevate your dishes to new levels of flavor.

5: Basic Barbecue Sauce

Though not ketchup, barbecue sauce stands out as a beloved condiment in its own right. While store-bought versions are readily available alongside ketchup, crafting your own is straightforward and allows for personalization. Ketchup serves as an excellent foundation for a sweet and tangy barbecue sauce, perfect for enhancing dishes ranging from chicken nuggets to ribs.

Ingredients:

Directions:

Combine all ingredients in a medium-sized bowl and whisk until fully blended. For optimal flavor, refrigerate the sauce for a few hours to let the ingredients meld together. Adjust seasonings to your preference and store in a covered container in the refrigerator.

4: Cocktail Sauce

Seafood lovers are likely familiar with cocktail sauce as a staple accompaniment. Some oyster bars even serve the basic components of cocktail sauce, allowing diners to customize it to their liking. This recipe adds a flavorful twist to enhance dishes featuring fish, shrimp, clams, and oysters.

Ingredients:

Directions:

Combine all ingredients in a medium bowl and whisk until fully blended. Adjust seasonings to your preference and store in a covered container in the refrigerator.

3: Thousand Island Dressing

But where exactly are the "thousand islands"? One popular tale suggests the dressing is named after a luxurious vacation destination in the St. Lawrence River, between New York and Eastern Ontario. George C. Boldt, manager of the iconic Waldorf-Astoria Hotel in New York, reportedly discovered the recipe during his travels there in the early 1900s. He introduced it to the hotel's menu, where it quickly gained fame.

While Thousand Island is a popular choice for salads, it also shines as a topping for Reuben sandwiches. A well-known fast-food chain even features a "special" sauce that’s essentially a variation of Thousand Island. The takeaway? Don’t restrict this versatile dressing to just salads—it’s perfect for much more.

Ingredients:

Directions:

Combine all ingredients in a medium bowl and mix thoroughly. Alternatively, use a food processor by starting with whole vegetables and egg, then adding the remaining ingredients and pulsing until combined. Store in a covered container in the refrigerator.

2: Sweet and Sour Sauce

Sweet and sour dishes are a hallmark of Chinese-American cuisine, and this sauce doubles as a flavorful dip for dishes like meatballs. It’s perfect for glazing fried chicken or pork nuggets, or as a topping for stir-fried meats and vegetables.

Ingredients:

Directions:

In a small saucepan, whisk together the first five ingredients and 3/4 cup of water. Bring the mixture to a boil while stirring continuously. Lower the heat and let it simmer for a few minutes. Mix the cornstarch with the remaining water until smooth, then add it to the saucepan. Continue whisking and cooking over low heat until the sauce thickens, approximately three minutes. Store any leftovers in a covered container in the refrigerator.

1: Red Remoulade

Rémoulade is a classic French condiment, typically made with mayonnaise and enhanced with spices, herbs, and finely chopped vegetables. In Europe, it’s often served with french fries or roast beef sandwiches. While a white rémoulade is common in the U.S., a red, Creole, or Louisiana-style version is also widely enjoyed. It’s a delicious accompaniment to shrimp and other seafood dishes.

Ingredients:

Directions:

Combine all ingredients in a medium bowl and mix thoroughly. Alternatively, use a food processor by adding whole vegetables and herbs first, then incorporating the remaining ingredients and pulsing until smooth. For optimal flavor, refrigerate the rémoulade for a few hours to allow the flavors to meld. Adjust seasonings to taste before serving and store in a covered container in the refrigerator.