Cocktail Sauce

This recipe is a twist on the classic cocktail sauce. The secret ingredient? Cognac. It makes a fine pairing with meat – and, of course, its classic pairing, prawns.

Julian Kutos

Cocktail Sauce

For the cocktail sauce

Ingredients (8 servings)
1		egg yolk
150	ml	vegetable oil
1	teaspoon(s)	tarragon mustard
1		lemon, grated zest
1	teaspoon(s)	lemon juice
2	tablespoon(s)	Cognac
4	tablespoon(s)	ketchup
1	teaspoon(s)	soya sauce
	pinch(es)	salt
		black pepper, to taste

Put the egg yollk in the bowl of a mini food-processor.
Sowly drizzle in the oil, blending all the time, until the mixture emulsifies into a smooth mayonnaise.
Add the mustard, lemon zest and juice, Cognac, ketchup and soya sauce and blend again.
Taste and season with salt and pepper.

Julian Kutos

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