Sauces & stocks
Pink sauce
Cocktail sauce of mayonnaise and tomato for seafood and salads.
VegetarianGluten-free
Ingredients
- 1 whole egg
- 250 g of sunflower oil
- 60 g of ketchup
- 20 g of orange juice
- 10 g of brandy
- A few drops of Worcestershire sauce
- 1 pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Place the butterfly and put the egg and salt in the mixing bowl.
- Add the oil carefully over the egg.
- Set 1 min 30 sec/speed 4 until a mayonnaise forms.
- Add the ketchup, orange, brandy and Worcestershire.
- Mix 15 sec/speed 3 until you get a uniform pink color.
- Adjust the salt and refrigerate before serving.
Tips
- The touch of orange and brandy enhances the flavor of the seafood.
- If you want it lighter, start from ready-made mayonnaise.
- Consume the same day as it contains raw egg.
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