Glassroom Salsa Cóctel

Name: Glassroom Salsa Cóctel
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (310 ml)
Cuisine: Latin
Ingredients: 200 g de mayonesa casera Mayo; 75 g de kétchup Ketchup; 15 g de zumo de naranja recién exprimido Orange Juice; 15 g de coñac Cognac; 5 g de salsa Worcestershire Worcester; pimienta blanca recién molida (0.5 g) White Pepper

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

Salsa Cóctel from a three-star kitchen.

Ratio

Mayo 200 mlKetchup 65 mlOrange Juice 15 mlCognac 15 mlWorcester 5 ml

Ingredients

Mayo — 200 g de mayonesa casera
Ketchup — 75 g de kétchup
Orange Juice — 15 g de zumo de naranja recién exprimido
Cognac — 15 g de coñac
Worcester — 5 g de salsa Worcestershire
White Pepper — pimienta blanca recién molida (0.5 g)

Method

Pour to the lines in order (bottom → top): Mayo, Ketchup, Orange Juice, Cognac, Worcester.
Add finishing notes: White Pepper.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 3 stars · 1 national award

Glassroom Salsa Cóctel★★★ KITCHEN
Huskworks Alioli★★★ KITCHEN
Leche de Tigre TradicionalNATIONAL AWARD WINNER
Ají Limo Leche de TigreNATIONAL AWARD WINNER

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Provenance

Quique Dacosta works in Mediterranean / Valencian avant-garde at Quique Dacosta; credentials include Michelin 3* (Quique Dacosta, Dénia).

Originally published as Salsa Cóctel.

Adapted from a Quique Dacosta recipe (El libro de la gamba roja / Directo al Paladar (Planeta Gastro)).

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 El libro de la gamba roja / Directo al Paladar (Planeta Gastro) (published as “Salsa Cóctel”). Full citation lives in Provenance.

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