Seafood Cocktail Sauce Recipe
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When you think of a seafood cocktail sauce recipe, you will invariably start off with a mayonnaise base.
A lot of people worry about making mayonnaise, but it's really not difficult if you follow my simple tips.
It is important that the ingredients are at room temperature, the eggs are MORE than 3 days old and your mixing bowl is dry. If you follow those basic instructions, your mayonnaise will thicken and not curdle. I promise :-)
So - let's get down to our seafood cocktail sauce recipe by making the mayonnaise first.
Mayonnaise
2 egg yolks
1/2 teaspoon dijon mustard
1/2 pint (300ml) olive oil
1-2 tbspns white wine vinegar
salt, pepper, cayenne pepper and lemon juice
Take a DRY mixing bowl. Put your egg yolks and mustard in and beat with a wooden spoon until the mixture becomes creamy.
Gradually, whilst you are beating, add the olive oil - initially just a drop at a time, beating all the while to incorporate it.
As the mayonnaise begins to thicken, you can pour more oil in at a time. IF the mixture does begin to separate, then beat another egg yolk and add it to your mix a bit at a time, beating all the while.
Once all the olive oil has been added, add your wine vinegar to taste - start with one tablespoon and then add a little more if you want.
Try it now and add salt, pepper, cayenne and lemon juice to taste.
Blender Mayonnaise
2 whole eggs
1/2 tspn dijon mustard
2 tbspns white wine vinegar
1/2 pint olive oil
salt, pepper, cayenne and lemon juice
Put the eggs with the mustard and one tbspn vinegar into the blender. Process for about 20 seconds.
Keep the machine going and pour in your oil slowly. Continue to blend for about a minute until the mayonnaise is thickened.
Add the other tablespoon of vinegar and season to taste.
Once you have your mayonnaise, you can now add 1 tbspn tomato puree, a dash of tabasco sauce, a squeeze of lemon juice and there you have, the perfect seafood cocktail sauce recipe.
Your mayonnaise base can be used to make tartare (tartar) sauce
Tartare Sauce
1/4 pint (150ml) mayonnaise
1 tspn lemon juice
1 finely chopped gherkin
1 tspn finely chopped capers
What can I say - just mix them all together! Easy Peasy.
For further sauce ideas, click on the Seafood Sauces button on the navigation bar.
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