Cocktail Sauce

Name: Cocktail Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (330 ml)
Cuisine: French Classic
Ingredients: 1 jaune d'œuf Egg Yolk; 4.76 ml Dijon mustard Dijon Mustard; 1 Tbsp Worcester (15 ml) Worcester; quelques gouttes Tabasco (1 ml) Tabasco; 30 g ketchup Ketchup; 1 Tbsp Cognac (15 ml) Cognac; 1 Tbsp Sherry Vin (15 ml) Sherry Vinegar; 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil; sel (2 g) Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

A base for sandwiches, salads, and dips.

Ratio

Dijon Mustard 5 mlWorcester 15 mlTabasco 1 mlKetchup 26 mlCognac 15 mlSherry Vinegar 15 ml

Ingredients

Egg Yolk1 jaune d'œuf
Dijon Mustard4.76 ml Dijon mustard
Worcester1 Tbsp Worcester (15 ml)
Tabascoquelques gouttes Tabasco (1 ml)
Ketchup30 g ketchup
Cognac1 Tbsp Cognac (15 ml)
Sherry Vinegar1 Tbsp Sherry Vin (15 ml)
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Saltsel (2 g)

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Worcester, Tabasco, Ketchup, Cognac, Sherry Vinegar, Grapeseed Oil.
Add finishing notes: Egg Yolk, Salt.
Cap the jar and shake until emulsified.

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1 kitchen · 3 stars

Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Yogurt-Mayo Sauce★★★ KITCHENOn the jar: YOGURT MAYO
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Sauce Cocktail.

Adapted from a Alain Ducasse recipe (Alain Ducasse / Académie du Goût (Grand Livre Bistrot)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alain Ducasse / Académie du Goût (Grand Livre Bistrot) (published as “Sauce Cocktail”). Full citation lives in Provenance.

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