Cocktail Sauce with Cayenne Pepper

Ingredients

• 200 g verse mayonaise
• 70 g tomatenpuree
• 4 el tomatenketchup
• 1 tl cayennepeper
• 5 ml tabasco
• 1 el citroensap vers geperst
• 2 el cognac
• zeezout
• peper zwart

Cook Time

1. 1
   Mix the base: Put the 200 g fresh mayonnaise in a large bowl and add the 70 g tomato paste, 4 tbsp tomato ketchup and 2 tbsp cognac. Stir well until everything is well combined.
2. 2
   Season to taste: Add the 1 tsp cayenne pepper (ground), 5 ml tabasco and 1 tbsp lemon juice (freshly squeezed). Stir well again. Taste and season further with a pinch of sea salt and freshly ground black pepper to taste.
3. 3
   Let it rest: Cover the bowl or transfer the sauce to a sealed jar. Let it rest in the refrigerator for at least 30 minutes so the flavors can fully infuse.
4. 4
   Storage tip: Cocktail sauce keeps for a maximum of 3 days in the refrigerator, in a well-sealed jar. Freezing is not recommended — the texture of the mayonnaise will suffer from it.
5. 5
   More heat? Increase the amount of cayenne pepper to 1½ teaspoon or add an extra splash of tabasco.
6. 6
   Serve with: grilled shrimp, seafood cocktail, crispy kippers, or simply as a dip sauce for festive appetizers.