Cocktail Sauce

Cocktail sauce is a classic accompaniment for starters, particularly famous as a sauce for shrimp, also known as pink sauce or cocktail sauce. Here’s a basic version of the recipe:

Ingredients

• 200 ml of mayonnaise
• 2 tablespoons of ketchup
• 1 tablespoon of brandy or cognac (optional)
• 1 teaspoon of lemon juice
• A pinch of salt
• Pepper to taste
• A few drops of Worcestershire sauce (optional)
• A pinch of sweet or smoked paprika (optional)

Preparation

1. In a small bowl, mix together the mayonnaise and ketchup until you get a uniform mixture.
2. Add the brandy or cognac if you wish to give the sauce a stronger flavor.
3. Squeeze a bit of lemon juice into the sauce for a touch of acidity.
4. Taste and adjust the salt and pepper according to your personal preference.
5. If you like, you can add a few drops of Worcestershire sauce for a spicier flavor.
6. If desired, sprinkle with a pinch of paprika for a touch of color and a mild smoky aroma.
7. Mix well all the ingredients until you have a smooth and homogeneous sauce.
8. Let it rest in the fridge for at least 30 minutes before serving to allow the flavors to blend well together.

The cocktail sauce is versatile and can be easily customized by adding other ingredients such as chili pepper, mustard, chopped chives, or other spices according to your preferences.

Curiosity

The origins of cocktail sauce are quite uncertain, but it became popular in the United States during the 1920s and 1930s, right in the middle of Prohibition, which could explain the use of brandy or cognac in the original recipe, to add a touch of clandestinity to the dish.