Cocktail sauce
★
★
★
★
☆
16 rates
Preparation : 10 min
Cooking : 0 min
Total time : 40 min Rest : 30 min
1 bowl
1 tbsp of french brandy, Cognac
1 tbsp lemon juice
130 ml ketchup
1 tbsp of crème fraîche
2 drops Tabasco®
1 egg yolk
250 ml sunflower oil
1 tbsp mustard
1 pinch salt
1 pinch pepper
Associated products
Tips
All of the ingredients need to be at room temperature. You can replace the cognac with calvados.
RECIPE STEPS
1
Fit the food processing bowl and the mini bowl.
2
In the mini bowl, place the ingredients (1 tbsp of oil only) and run the program for about 20 seconds.
Then, while the machine is still running, add the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture starts to thicken.
- 250 ml sunflower oil
- 1 tbsp mustard
- 1 pinch salt
- 1 pinch pepper
- 1 egg yolk
Robot
3
Set aside the mayonnaise.
4
In the mini bowl, add the ingredients and the mayonnaise. Run the program for about 10 seconds.
- 1 tbsp of french brandy, Cognac
- 1 tbsp lemon juice
- 130 ml ketchup
- 1 tbsp of crème fraîche
- 2 drops Tabasco®
Robot
5
Refrigerate for at least 30 minutes before serving.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
