Bloody Mary Ketchup (One-Stir Recipe)

Bloody Mary ketchup is regular ketchup with the savory, spicy, briny kick of the cocktail stirred in. It goes on everything ketchup already goes on, but it tastes like it came from somewhere better than the squeeze bottle. Burgers, fries, hot dogs, eggs, a meatloaf glaze.

Most recipes have you doctor a bottle of ketchup by adding horseradish, Worcestershire, hot sauce, and celery salt one at a time. That works. But if you keep Bloody Mary concentrate around, all four of those are already in the bottle. One stir does it.

One-Stir Bloody Mary Ketchup

Prep time: 2 minutes | Makes: About 1 cup

Ingredients

1 cup ketchup
2 tablespoons Stu's Bloody Mary Concentrate
1 teaspoon fresh lemon juice (optional, for extra brightness)

Directions

Stir the concentrate and lemon juice into the ketchup.
Taste. Add another splash of concentrate for more bite.
Let it sit in the fridge for an hour if you have time. The flavor melds and sharpens.

That is the whole thing. The concentrate carries the horseradish, brine, Worcestershire, and spice, so you are not opening four bottles to season one cup of ketchup. Use the Smoked Jalapeno concentrate if you want real heat.

The From-Scratch Version

If you want to make it from raw tomatoes, the method is the same as any cooked ketchup. Sweat onion, garlic, and celery, add chopped tomatoes and tomato paste, then simmer with vinegar, a little sugar, and the concentrate in place of the usual pile of separate spices. Cook it down for 30 minutes, blend smooth, and strain.

It takes about an hour and tastes incredible. But for a Tuesday, the one-stir version is the one you will actually make.

Bloody Mary Ketchup vs Cocktail Sauce

These two are cousins, not twins. Cocktail sauce leans hard on horseradish and gets served cold with seafood. Bloody Mary ketchup keeps more of the ketchup sweetness and works as an everyday, all-purpose condiment. Think of cocktail sauce as the seafood dip and ketchup as the one you keep next to the fries.

What to Put It On

Burgers and fries are the obvious ones. It also shines on hot dogs and brats, as a glaze brushed on a meatloaf, alongside breakfast potatoes and eggs, or as the base for a sharper sloppy joe. Anywhere ketchup feels a little flat, this fixes it.

Frequently Asked Questions

What is Bloody Mary ketchup?

It is ketchup seasoned with the flavors of a Bloody Mary: horseradish, Worcestershire, celery salt, and hot sauce. The result is a savory, spicy, tangy condiment that works anywhere regular ketchup does.

How long does it last?

Stored in an airtight container in the fridge, the one-stir version keeps about two weeks. The flavor actually improves after the first day.

Is it spicy?

It has a gentle kick from the horseradish and hot sauce, not a burn. You control it. Add more concentrate or use the Smoked Jalapeno flavor for more heat, or pull back for something milder.

Can I make it without horseradish or Worcestershire on hand?

That is the point of the concentrate version. It already contains both, so you do not need to buy or measure them separately.

More Ways to Cook with Concentrate

The same bottle makes a cocktail sauce for shrimp, a basting butter for the grill, and a marinade for chicken. Browse all cooking recipes using Stu's Concentrate, or visit the Bloody Mary and Savory Drinks hub for the drink it came from.