Cocktail sauce

Preparation : 10 min	Resting : 30 min
Cooking : -	Equipment :
Difficulty :	Rating : 0 rates
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Serves 1 bowl :

MAYONNAISE:
1	egg yolk
250	ml sunflower oil
1	tbsp Dijon mustard
1	tsp salt, freshly ground pepper
1	tbsp white vinegar (optional)

COCKTAIL SAUCE:
130	ml ketchup
1	tbsp lemon juice
2	drops Tabasco®
1	tbsp crème fraîche
1	bsp cognac (or calvados)

1

Prepare the MAYONNAISE: All the ingredients must be at room temperature. Fit the food processing bowl. Put the egg yolk, mustard and 1 tbsp oil in the mini bowl, season and run the FOOD PROCESSOR programme for 20 seconds. With the machine running, start adding the oil very slowly through the opening, and as the mixture thickens, add the remaining oil in a thin, steady stream. Refrigerate the mayonnaise for at least 30 minutes before serving. Set aside.

2

Put the ketchup, the crème fraîche, the lemon juice, the cognac (or calvados), the Tabasco® and the mayonnaise into the mini bowl. Mix for 10 seconds with the FOOD PROCESSOR programme; refrigerate.

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