Cocktail sauce
It's a little bit tangy, a little bit spicy and it's the perfect partner for all of your prawn and seafood needs this Christmas.
- 10 mins preparation
- Makes 1 Cup
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Ingredients
Cocktail sauce
- 2 egg-yolks
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 300 millilitre mild flavoured oil
- 1/4 cup tomato ketchup
- 2 teaspoon worcestershire sauce
- 1 teaspoon tabasco sauce
Method
Cocktail sauce
- 1In a large bowl, whisk together yolks, mustard and vinegar until thick and pale.
- 2Slowly add oil in a thin, steady stream, whisking constantly, until thick.
- 3Stir in ketchup, Worcestershire and Tabasco sauces.