The Pink Sauce or Cocktail Sauce is a very versatile condiment based on mayonnaise and ketchup with a strong but not too overpowering flavor, ideal to serve with fish.
We have enriched our pink sauce or cocktail sauce with fresh chili pepper, I won’t tell you how delicious, but this is our very personal variant.
The unmistakable color and the brandy aroma distinguish the Pink Sauce or cocktail sauce, perfect for making canapés or filling fish or vegetable-based toast.
In fact, we often find it inside club sandwiches, try it and you’ll see how delightful it is. Furthermore, you can make this sauce in a vegan version by making homemade vegan mayonnaise or the usual homemade mayonnaise, but don’t worry, below I’ve left all the mayonnaise types that are perfect for preparing this Pink Sauce or cocktail sauce.
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Let’s go right after the photo to find out how to easily prepare this delicious cocktail sauce with few ingredients in 5 minutes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pink Sauce or cocktail sauce
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 2 tablespoons Worcestershire sauce
- 1 oz cognac
- 1 fresh chili pepper (chopped without seeds)
- 2 tablespoons tabasco (instead of Worcestershire)
Tools
- 1 Hand whisk
- 1 Container with lid
- 1 Immersion blender
Preparation of Pink Sauce or Cocktail Sauce
To prepare the Pink Sauce you have to start with the mayonnaise, so if you make it at home, follow my recipe.
As I explained in the intro, you can also make vegan mayonnaise so everything will be perfect even for guests who follow a vegan diet.
So in a glass bowl, insert the mayonnaise, add the ketchup and mustard and mix with a hand whisk to blend.
Then add the Worcestershire sauce and finally the cognac.
You can replace cognac with brandy if you don’t have it or with whiskey.
Mix well to blend everything, transfer the pink sauce to a container with a lid and let it rest in the refrigerator for at least 1 hour.
For the spicy pink sauce version, chop a fresh chili pepper very finely, removing the seeds.
Mix the mayonnaise with mustard and ketchup, add the tabasco.
DO NOT use Worcestershire sauce if you use tabasco for the spicy version.
Add the cognac and previously chopped chili pepper and mix.
The pink sauce with fresh chili pepper can be kept in the fridge for 3 days while the classic one without chili can be stored for up to 1 week.
Other recipes
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