Lightning-fast cocktail sauce Fiefhusen style

Ingredients for 1 servings:

• 225 ml vegetable oil, neutral, (rapeseed or sunflower oil)
• ½ orange(s), organic, including the juice and zest
• 1 dashes lime juice
• 3 egg yolks
• 1 tsp, heaped tomato paste
• 1 tbsp sweet mustard
• 3 tbsp, heaped ketchup
• ½ tsp sea salt
• 2 tbsp brown sugar
• ½ tsp curry powder
• ½ tsp white pepper
• 3 tbsp beetroot juice, just for the color, not absolutely necessary
• 2 cloves garlic, fresh, roughly diced

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cocktail sauce, made in less than 5 minutes with a hand blender

Place all ingredients according to the list into a tall container. It’s important that the container is only slightly wider than the cutting attachment of the hand blender. Now lower the hand blender to the bottom of the mixing bowl, run it on high, and raise it very slowly. If it doesn’t combine 100% the first time, just do it again. The garlic isn’t absolutely necessary, but since we like to eat this sauce with shrimp, calamari, and pastrami, we wouldn’t want to miss out on the garlic. It’s a matter of taste, though, and everyone should experiment if necessary. The same goes for the beetroot juice, which doesn’t really have a noticeable flavor but enhances the color. But it’s not absolutely necessary either. The quantities specified in the ingredient list result in a somewhat thicker sauce, which is also ideal as a dip. If you prefer it a little thinner, simply use a little more oil, about 250 ml. I advise against using olive oil, as it has too overpowering a flavor.