A few months back I was introduced to an AMAZING (non-Paleo) cocktail sauce in a cooking class, so I went on a mission to try my best to replicate. And here you have it! Feel free to adjust the mustard and horseradish, as these are purely for taste.
16 ounces canned tomato sauce
2 tablespoons Dijon mustard
1 tablespoon horseradish
2 teaspoons fresh lemon juice
salt and pepper to taste
Combine tomato sauce, mustard, horseradish and lemon juice in a bowl.
Add salt and pepper, tobasco (if you swing that way), and experiment until you get the right amount of heat.