One of the mayonnaises preferred by my mother’s family was the sauce to season the shrimp cocktail. This dish was the classic starter for the Christmas eve dinner. Every year, Grandma Irene hosted her five children with their families and her brothers for the dinner. She started cooking three days before, andthe same day she spent hours to make it. I often helped her in this task of patience and meticulousness because grandmother, generally calm and laid, on that occasion became almost hysterical due to the stress!
Cocktail sauce
- Preparation time: 10 minutes
- Ingredients for 250 gr or 9 oz of sauce
- Difficulty: Easy recipe
- Ingredients
- For the mayonnaise:
- 60 gr or 2 1/2 oz of pasteurized yolks
- 300 gr or 1 ¼ cup of corn seed oil
- 1/2 tablespoon of warm white wine vinegar
- Lemon juice to taste
- Salt and pepper to taste
- To aromatize:
- 20 gr or 1 tablespoon of Worcestershire sauce
- 20 gr or 1 tablespoon of Cognac
- 10 gr or 2 teaspoons of Mustard
- 110 gr or 4 oz of Ketchup sauce
- Instructions
- Prepare the mayonnaise. Add the yolks, vinegar, and oil into the mixer. Blend with the immersion mixer leaving the blender head at the bottom until the mayonnaise is mounted. At that point, you can move the mixer head up.
- Add the lemon juice and season with salt and pepper.
- At this point, you can combine the other ingredients and continue to blend with the mixer.
Tips to ensure the success of the dish:
- The ingredients must be at room temperature.
- The yolks should be pasteurized to avoid salmonellosis.
- In order not to make mayonnaise go crazy, the volume of the egg must go over the mixer head. The blades must not be in direct contact with the oil.
