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Cocktail sauce

Cocktail sauce Cook Expert

Preparation : 10 min Resting : 30 min
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Serves 1 bowl :
1 egg yolk
250 ml sunflower oil
1 tbsp Dijon mustard
1 tsp salt, freshly ground pepper
1 tbsp white vinegar (optional)
130 ml ketchup
1 tbsp lemon juice
2 drops Tabasco®
1 tbsp crème fraîche
1 bsp cognac (or calvados)
1Prepare 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.
2Put 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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