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Monday, December 15, 2008

Kokkteilsósa - Cocktail sauce

I'm so excited...and I just can't hide it... I'm such a goob. Anyway, since we left Iceland, I've looked for the right sauce recipe. I'm was looking for things to make for Hanan's around the world Christmas celebration and found this... I think I'll swim in it.

Kokkteilsósa - Cocktail sauce

The British use vinegar and Americans ketchup, but the favoured condiment for french fries in Iceland is cocktail sauce. This versatile pink goo is also good with fried or broiled chicken, hot dogs, grilled sausages and fried fish. The most basic recipe calls for mayonnaise and ketchup, but this one is a little more refined ;-)
Take 200 gr. sour cream, or 100 gr. sour cream and 100 gr. mayonnaise. Stir until smooth. If you are using both mayo and cream, stir separately and then mix. This is important and will help you avoid lumps in the sauce. Add approx. 3 tblsp. ketchup. Finally, add 1/2-1 tsp. sweet mustard. You can make cocktail sauce in a blender, in which case you just dump everything in at once and mix on high until smooth.
-When using with fish, I usually mix in a little garlic to add bite to the sauce. Use either powdered or fresh garlic (finely chopped or crushed).
-To make my special hamburger sauce, make as above, using 50/50 mayo and cream or just light mayo. Add some finely chopped chives or mixed herbs. If the sauce seems too thick, thin with cream or milk.


thedevineys@yahoo.com said...

Ahh, yes, how I remember that sauce!

Navylangs said...

Oh yes! We've been using the Utahrd version of fry sauce. This one's going out on the table tonight - I just need to find something that we can dip it in.

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