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cocktail sauce

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Ingredients for 2 servings:

  • 1 egg(s)
  • 1 tbsp mustard, medium hot
  • 3 tbsp vinegar (spirit vinegar)
  • 2 tsp sugar
  • 1 tsp salt
  • 1 pinch of curry
  • 1 tbsp cognac or whiskey
  • 2 tbsp tomato paste
  • 200 ml oil

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Cocktail sauce for scampi, fish dishes, fondue, etc.

Whisk the egg, mustard, vinegar, sugar, salt, curry powder, cognac or whiskey in a bowl until frothy. While whisking, add the tomato paste and then enough oil until the sauce thickens (about 200-250 ml). The sauce should have an orange to pink color and tastes best when refrigerated for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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