Homemade cocktail sauce

Name: Homemade cocktail sauce - Veta K.
Ingredients: mayonnaise from one egg yolk 150 ml olive oil 1 teaspoon Dijon mustard 2 tablespoons lemon juice 50 ml tomato sauce or ketchup 2 tablespoons horseradish cream salt pepper

Sauces - Homemade cocktail sauce by Veta K. - Recipia

Cocktail sauce is something I usually make when I'm in the mood for shrimp or anything else from the seafood category. It all starts with homemade mayonnaise, which gives a completely different taste compared to what you find in store-bought jars. If you have all the ingredients on hand, it comes together quickly, and the result is worth it. I often leave it in the fridge and use it whenever I need something to add flavor to a simple meal. Quick Info Total Time: Approximately 20 minutes (plus 1 hour chilling) Preparation Time: 15-20 minutes Cooking Time: No cooking required Servings: For 4 people Difficulty: Easy to medium (only the mayonnaise part requires attention) Recipe Type: Cold sauce, for shrimp or seafood Ingredients - 1 egg yolk (for mayonnaise) - 150 ml olive oil - 1 teaspoon Dijon mustard - 2 tablespoons lemon juice - 50 ml tomato sauce or ketchup - 2 tablespoons horseradish cream - salt, to taste - pepper, to taste - 2 tablespoons Worcestershire sauce - 1/4 teaspoon Tabasco sauce (optional, for heat) Preparation Method 1. Start with the mayonnaise. Place the yolk in a large bowl and add the Dijon mustard. Begin mixing with a mixer or whisk, gradually pouring in the oil. Take your time, especially at the beginning, to avoid the mayonnaise curdling. 2. Once you've incorporated about half of the oil, add the lemon juice. Continue mixing, alternating the rest of the oil with lemon juice, until you achieve a thick mayonnaise. 3. In a separate bowl, combine the mayonnaise with the tomato sauce (or ketchup), horseradish cream, Worcestershire sauce, and Tabasco sauce if you want it spicier. Mix until well combined. 4. Season with salt and pepper to taste. Taste and adjust if necessary. 5. Cover the bowl and refrigerate the sauce for at least one hour. During this time, the flavors meld together, and the sauce achieves a better consistency. Why I Make This Recipe Often Cocktail sauce always finds its place on the table when I have seafood, but also as a dip for various snacks. It’s quick to make, the ingredients are on hand, and the result is always fresh. I can easily adjust it to taste, making it more or less spicy depending on who’s eating. Tips and Variations Tips - Mayonnaise should be made slowly and patiently; otherwise, it may curdle. The oil should be at room temperature. - Mix the sauce well after adding each new ingredient for a smoother texture. - The sauce tastes better after chilling in the fridge for at least an hour. Substitutions - If you don’t have horseradish cream, you can use jarred grated horseradish but add less and taste first. - Tomato sauce can be replaced with plain ketchup without overly sweet flavors. - For a less intense version, reduce the amount of Worcestershire sauce or omit the Tabasco. Variations - For a tangier sauce, slightly increase the amount of lemon juice. - You can add a bit of chopped parsley if you want a green note. - Instead of olive oil, you can use sunflower oil for a more neutral flavor. Serving Ideas - I most often use it with boiled shrimp or grilled seafood. - It also works as a dip for raw vegetables. - It can be added to a fish sandwich for an extra burst of flavor. Frequently Asked Questions 1. Can I use store-bought mayonnaise? Yes, if you don’t want to make mayonnaise at home, you can use a classic store-bought mayonnaise, but the taste won’t be as fresh. 2. Can I substitute horseradish with something else? Horseradish gives a specific note, but you can use a small amount of wasabi or spicy mustard, adjusting to taste. 3. How long does cocktail sauce last in the fridge? It keeps well for about 2-3 days, covered and chilled. 4. Is it very spicy with all that Tabasco? Not very, but if you don’t want any heat, omit the Tabasco or just add a drop. 5. What can I do if the mayonnaise curdles? If the mayonnaise curdles, try to fix it with another yolk and mix again, adding oil gradually. Nutritional Values (estimated, per serving) - Calories: ~200-250 kcal - Protein: 1-2 g - Fat: 22-25 g - Carbohydrates: 3-5 g The sauce is quite high in fat, based on mayonnaise, and contains a low amount of carbohydrates. Calories may vary depending on the exact type of ketchup or mayonnaise used. Storage and Reheating Cocktail sauce can be stored in the fridge in a covered container for up to 3 days. Reheating is not recommended; it is served cold. If you notice it has separated or developed a different smell, discard the remainder. Do not freeze, as the texture will not be good after thawing.

Homemade cocktail sauce

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