This cold sauce has a mayonnaise base. In The Netherlands, we have a sauce is known as a Whiskey Cocktail Sauce, and I accidentally recreated it (although with Cognac instead of Whiskey) when I found a recipe for Bagnarotte Sauce in Michel Roux’s cookbook. This is my adaptation.
Ingredients
- 125ml (1/2 cup) mayonnaise
- 1 tbs tomato puree
- 1 tsp cognac
- 1/4 tsp Worcestershire sauce
- 2 drops of tabasco
- 1 tbs heavy cream
- 1 tsp lemon juice
Recipe
Combine all the ingredients. Season to taste with salt and pepper if necessary.