Bagnarotte Sauce

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.

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