Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
215 K 4.0/5 (21 reviews)
9 min.
Easy
0.65 €
250 g
4 IngredientsLast modified on: October 13th 2010
For 250 g, you will need:
- 1
250 g mayonnaise - 2
1 teaspoon Brandy (Cognac or Armagnac) - 3
10 drops Tabasco - 4
1 teaspoon tomato paste - Total weight: 260 grams
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - ⌛ 6 min.
Prepare 250 g mayonnaise.
Stage 2 - ⌛ 3 min.
Add 1 teaspoon Brandy (Cognac or Armagnac), 10 drops Tabasco and 1 teaspoon tomato paste.
Mix thoroughly, the best way is to reuse the blender that you used for making mayonnaise.
Mix thoroughly, the best way is to reuse the blender that you used for making mayonnaise.
Stage 3
Your cocktail sauce is ready.
Remarks
If you don't have tomato paste, you can use ketchup instead, it has less flavour, but it will give you the light pink colour of cocktail sauce.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 250 g : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Crab and smoked salmon club sandwiches
A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
239 K 15 1 hour 2 min.
This recipe uses (among others)
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Breton Sandwich, Macédoine of vegetables, Mimosa eggs, Green bean and potato salad with paprika, Piedmont salad, ... See them all 23
Tabasco
Like these other recipes: Verrine of avocado mousse and crab, Green avocado salad, Mexican ceviche, Express chilli con carne, Guacamole, ... See them all 11
Tomato paste
Like these other recipes: Taos hotpot, Tomato and courgette tart, Late-season tomato sauce, Cretan-style salmon , Pissaladière with puff pastry, ... See them all 13
Brandy (Cognac or Armagnac)
Like these other recipes: Terrine of foie gras, Stuffed prunes, Foie gras ballotine, Chilli langoustines, Foie gras cured in salt, ... See them all 14
Other recipes you may also like
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted. May 22th 202571 K4.7 60 min.
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder. August 28th 2025125 K5 1 hour 10 min.
Creamy Comtoise artichoke gratin
This is an artichoke recipe with a difference: we'll be using both heart and leaves, first steamed, then lightly sautéed before being blended with cancoillotte cheese to make a creamy purée. This is then browned in individual ramekins. December 9th 202041 K 50 min.
Morbiflette
Morbiflette is the Comtoise version of tartiflette, where the reblochon cheese is replaced by morbier cheese and the bacon by diced Morteau sausage. February 11th 20261,301 1 hour 1 min.
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly tender inside and can be pulled apart with a fork. The pepped-up spicy flavour is to die for! July 30th 201784 K4.5 5 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.