Cocktail Sauce

Name: Cocktail Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (330 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; about 1 tsp (5 ml) Dijon Mustard; 1 Tbsp Worcester (15 ml) Worcester; about ¼ tsp (1 ml) Tabasco; about 1½ Tbsp (26 ml) 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; about ¼ tsp (2 g) Salt

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

DIP · SEAFOOD COCKTAIL

In the published recipe, this is the dip for seafood cocktail.

Alain Ducasse's cocktail sauce for a seafood cocktail.

On the jar

COCKTAIL

Method: shake
Yield: about 1½ cups
Ingredients: 9
Jar batch: 0.8× recipe

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Ratio

GRAPESEED OIL 250 mlKETCHUP 26 mlWORCESTER 15 mlCOGNAC 15 mlSHERRY VINEGAR 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustardabout 1 tsp (5 ml)
Worcester1 Tbsp Worcester (15 ml)
Tabascoabout ¼ tsp (1 ml)
Ketchupabout 1½ Tbsp (26 ml)
Cognac1 Tbsp Cognac (15 ml)
Sherry Vinegar1 Tbsp Sherry Vin (15 ml)
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, KETCHUP, WORCESTER, COGNAC, SHERRY VINEGAR.
Add by count: ¾ EGG YOLK.
Season to finish: SALT (to taste), DIJON (about ¾ tsp), TABASCO (a drop).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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