Pink sauce for langoustine cocktail
Published on 9 August 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 2 PEOPLE
1 egg
240 ml sunflower oil
2 tablespoons white vinegar
1 tablespoon mustard
7/8 drops Worcestershire sauce
2 tablespoons ketchup
2 tablespoons brandy
1 pinch salt
20 prawn tails
Fresh salad leaves
1 pinch paprika
I put egg in the blender jug.whole, at room temperature.
I add vinegar.
Mustard.
Ketchup.
Drops of Worcestershire.sauce.
Brandy.
I place the stick blender at the bottom.and blend a few minutes. Once thickening, I move up and down, add salt and blend another minute.
The mayonnaise is ready; here it should stay fairly fluid., I taste and adjust salt if needed.
I shell and devein prawns, boil in lightly salted water and cool.
I put fresh salad in two bowls.and a couple of tablespoons pink sauce.
I arrange prawns.
I cover with sauce.
I garnish with lemon and paprika.
1 egg
240 ml sunflower oil
2 tablespoons white vinegar
1 tablespoon mustard
7/8 drops Worcestershire sauce
2 tablespoons ketchup
2 tablespoons brandy
1 pinch salt
20 prawn tails
Fresh salad leaves
1 pinch paprika
I put egg in the blender jug.whole, at room temperature.
I add vinegar.
Mustard.
Ketchup.
Drops of Worcestershire.sauce.
Brandy.
I place the stick blender at the bottom.and blend a few minutes. Once thickening, I move up and down, add salt and blend another minute.
The mayonnaise is ready; here it should stay fairly fluid., I taste and adjust salt if needed.
I shell and devein prawns, boil in lightly salted water and cool.
I put fresh salad in two bowls.and a couple of tablespoons pink sauce.
I arrange prawns.
I cover with sauce.
I garnish with lemon and paprika.
Original source: https://incucinaconlilly.com/2015/08/09/salsa-rosata-per-cocktail-di-scampi/
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