Pink Cocktail Sauce

Step 1

Pour the fresh cream into a container and thicken it without whipping it (practically it will have to reach the density of mayonnaise, without whipping it), then cover it with cling film and let it rest in the freezer so as not to lose its consistency.

Step 2

In another bowl combine the mayonnaise, ketchup and mustard, then mix well with a spatula to bind all the ingredients.

Step 3

Then add the brandy (or cognac) and a few drops of Worcestershire sauce, then continue to mix with a spatula to absorb the liquids (if in case you have children and you need to prepare sandwiches with the pink sauce, avoid adding the liqueur. ).

Step 4

At this point, take the cream out of the freezer and add it to the mayonnaise, then mix with a spatula from the bottom upwards keeping the bowl slightly inclined until you have obtained a smooth and homogeneous mixture. Then cover with cling film and leave to rest in the refrigerator for an hour.

Step 5

Your cocktail sauce is ready to be served !!! Perfect as a condiment for fish and shrimp cocktail!