Do you like the pink sauce? And maybe you would like to know how to prepare it at home?
Well, below we wanted to satisfy your curiosity by preparing a clear and simple recipe to be able to make the pink sauce, or cocktail sauce.
What is pink sauce and how can you make it
There sauce pink it is a sauce based on mayonnaise (homemade or not) and ketchup, seasoned with a little cognac or whiskey. In the 1970s, with a little avocado and some shrimp, it was a real must. Then the pink sauce fell into disuse a bit but ... there are not a few people who love its flavor and want to combine it with dozens of recipes (especially fish-based).
But how can you do it?
For make the pink sauce you need:
- 1 bowl of mayonnaise,
- 3 tablespoons of ketchup (or tomato sauce),
- 1 teaspoon of tomato paste,
- 1 tablespoon of whiskey or cognac,
- 1 pinch of salt,
- 1 pinch of pepper,
- 3 drops of Tabasco.
Once you have prepared all the ingredients, its realization will be immediate: put the mayonnaise in a bowl and gently add all the other ingredients while continuing to mix. That's all!
How to make mayonnaise for pink sauce
Some people attribute the invention of mayonnaise to the Duke of Richelieu, who would have made it (himself or his cook, depending on the version) for the first time in 1756. Others, however, attribute the creation of the mayonnaise to Antonin Carême. Whatever its origin, this cold sauce is an emulsion composed at least of egg yolk, mustard (although it depends on taste, so much so that some do not use it), vinegar, oil, salt and pepper.
In short, a sauce that is simultaneously ingredient for pink sauce, and that we reveal how to prepare at home in a simple and genuine way!
The ingredients are:
- 1 egg yolk,
- 20 grams of mustard,
- 20 ml of wine vinegar,
- 175 ml of neutral oil (peanuts, rapeseed),
- 1 pinch of salt,
- 1 pinch of pepper.
If you have recovered all the ingredients, take a bowl and put the egg yolk in it. Add mustard, vinegar, salt and pepper. Whisk vigorously and then add the oil, little by little. The emulsion must solidify, while the heart of the sauce must be shiny and elastic. Continue to gradually pour in the oil while continuing to beat. Once you get the right texture, taste and salt if necessary.
If you don't use mayonnaise right away, cover it with plastic wrap right away and then store it in a cool place. However, consume no later than two days.
Read also: Homemade tartar sauce
Tips for getting a good mayonnaise
Below we have summarized some good tips that will allow you to get even more delicious mayonnaise:
- do not use a container that is too large,
- use the ingredients at the same temperature (therefore, remove the eggs and mustard from the refrigerator a little earlier),
- let the mustard egg yolk mixture rest for a few minutes,
- do not add too much oil at the beginning, but add it later, little by little,
- to compensate for a mayonnaise that does not seem to be as in your dreams, add a second egg yolk or a little mustard or a few drops of vinegar or water.
How to make ketchup
As we saw a few lines ago, the second main ingredient in the pink sauce is Ketchup, a tasty tomato-based sauce. The good news we want to share with you now is that you can make this tomato based sauce on your own without much difficulty! But how?
- 2 cans of peeled and ground tomatoes,
- 1/2 cup of water,
- 2/3 cup of white sugar,
- 3/4 cup distilled white vinegar,
- 1 teaspoon of onion powder,
- 1/2 teaspoon of garlic powder,
- 1 3/4 teaspoons of salt,
- 1/8 teaspoon of celery,
- 1/8 teaspoon of mustard,
- 1/4 teaspoon finely ground black pepper,
- 1 whole clove.
Once this is done, pour the ground tomatoes into a pot and mix 1/4 cup of water into each emptied can and pour into the pot. Add sugar, vinegar, onion powder, garlic powder, salt, celery, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine all the ingredients.
Cook keeping the pan uncovered until the mixture has reduced by half and has a good thickness. It could take several hours… armed with patience! Stir every hour or so, until you have achieved the above goal. Then, smooth the texture of the ketchup with a hand blender, for about 20 seconds.
All you have to do is mix the ketchup in a fine sieve and press the mixture with the back of a ladle to remove the skins and seeds, and transfer the filtered ketchup into a bowl. Cool completely before tasting to adjust for salt, black pepper, or cayenne pepper.
As you may have probably guessed from the above lines, the preparation of the pink sauce it is very simple if you have all the ingredients available, or if you only have to prepare the mayonnaise. The preparation of ketchup, on the other hand, is a little more complex, and will take you some time and a little more familiarity.
Our suggestion, for the first few times, is therefore to create the pink sauce starting from the ingredients already purchased on the market and, only later, start making the mayonnaise and, therefore, the ketchup from scratch.
At this point, all you have to do is advance with attempts. We are convinced that after a few experiments you will be able to arrive at the definition of perfect recipes!