Cocktail Sauce TRT

Ingredients

• 2 free-range egg yolks
• 1 tspn Dijon mustard to taste
• 50 cl of Sunflower or peanut oil. To add a southern flavor replace 5 - 10 cl with olive oil
• 1 - 2 Tbspns of white wine vinegar.
• Juice of half a lemon
• 2 - 3 tbsn of worchester sauce
• 2 - 4 drops of tabasco
• pinch of seasalt to tast
• 5 cl Madeira or Cognac if you like it stronger. Use 5 cl Ammaretto for an italian twist
• Optional: 25 cl of double cream
• 2 tspn of sugar, or powder sugar for sweetness
• 2 Tbspn of tomato puree

Preparation

1 Whisk the egg yolks in a bowl, then mustard and mix together. Add slowly 20% of the oil,very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Now add the vinegar, worchester sauce and sugar. This will loosen the mixture slightly and give it a creme colour. Continue to gradually add the remaining oil, whisking continuously. Season with salt, tabasco, and lemon juice salt, a squeeze of lemon juice and a little more vinegar, if needed. You kan use a kitchen machine as well to speed up the process. Gently whisk in the tomatoe puree and alcohol.

2Optional: As an extra you can whip 25 cl of double cream thick and mix into the sauce to add an extra creamy feeling to the mayonnaise