Gastronomixs

Cocktail sauce

A well-known classic based on fresh mayonnaise, tomato ketchup, cognac, sherry, and ground paprika. 

Recipe makes one litre.

Cocktail sauce

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Ingredients

4

 

egg yolks (or 110g pasteurised egg yolk)

5

g

salt

½

tsp

pepper

10

g

smooth mustard

30

g

vinegar

850

ml

oil

 

 

lemon juice to taste

150

ml

tomato ketchup

50

ml

cognac

50

ml

sherry

25

g

ginger syrup

1

g

ground paprika

100

g

cream

Preparation method

  • Ensure that all the ingredients are at room temperature.
  • Mix the egg yolks with the salt, pepper, mustard, and vinegar. You can do this with a whisk or a planet mixer.
  • Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Season with lemon juice and a little vinegar, if you wish.
  • Now add the tomato ketchup, cognac, sherry, ginger, and ground paprika.
  • Beat the cream semi-thick with a whisk.
  • Use a pan scraper to fold the thickened cream into the mayonnaise.
  • Add additional salt and pepper to taste.
  • Store at 4°C.

Serving suggestions

  • As a finishing touch to various cocktail dishes such as prawn cocktail or fruits de mer cocktail.
  • As a flavour enhancer in salads and cold fish dishes.
  • Variation tip: use different types of mustard such as Dijon, English, Bavarian, or different types of Dutch mustard.
  • Variation tip: use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, rice vinegar, balsamic vinegar, or apple cider vinegar.
  • Variation tip: use other types of alcoholic beverages such as rum or whisky.
  • Variation tip: use several types of spices such as curry, ginger, or garlic powder.
  • Variation tip: grate the zest of a lime or lemon and add to the sauce for some extra tanginess.

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