in USA or Canada

cocktail sauce

updated

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Ingredients for 4 servings:

  • 4 tbsp homemade mayonnaise
  • 2 tbsp yogurt
  • 1 tbsp tomato paste
  • 1 tsp, leveled horseradish, grated
  • 8 drops of cognac
  • 1 orange(s) (blood), juice
  • Salt
  • Cayenne pepper
  • curry powder
  • Sugar
  • Garlic granules

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

a 60s retro recipe

Mix mayonnaise, yogurt, tomato paste, and horseradish with the cognac and add enough orange juice to create a thick sauce. Season to taste with salt, cayenne pepper, a generous amount of curry powder, a little sugar, and garlic granules. It tastes good with all seafood salads, as a base for chicken salad, egg or mushroom salad, with cold (poultry) meat, as a dip for (fried) vegetables or breaded fish, and as a dipping sauce for fondue and raclette.

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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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