Seafood cocktail sauce is super easy to make, delicious and ready in minutes.
This cocktail sauce recipe takes fresh prawns or seafood to another level. Spicy, sweet, delicious and made in minutes. You’ll never buy store bought again!
So retro, but ever so popular, no wonder this classic is timeless. Prawn or seafood cocktails simply say summer. The perfect combination of super fresh prawns, cold, crunchy lettuce finely shredded and this glorious rose coloured sauce says Christmas in Australia.
We grew up with prawn cocktail as a starter for our Christmas feast. Our father, who grew up as one of 9 children watched his mother slave in the Australian heat of Christmas day, preparing a traditional English hot roast Christmas lunch. Dad suggested to Mum when they married that he didn’t want her to swelter under the same circumstances. Hence our Christmas Day feast always had loads of cold seafood and chilled salads. Here, Here! Not to mention, Mum was a Christmas day baby, Noeleena Mary Josephine! If that doesn’t say Christmas I don’t know what will.
Check out some more winning dressings
This Nestle recipe has been around for decades, probably well before supermarkets sold salad dressing, or salad cream.
The recipe was on the label and this is the recipe we both always make and have on hand in the fridge, particularly in the warmer months.
Our Mum always used malt vinegar, where the original recipe used white. It’s piquant with the mustard powder and malt vinegar and you’d think it would be super sweet, but it’s not.
We holidayed with family in Milwaukee, and had heard there were some exceptional wing joints that we simply had to try. We were not disappointed. The flavour of the wings was excellent, but it was the ranch dressing that put them over the top. It’s creamy, without being stodgy, tangy, with a good kick of fresh herbs and a little garlic and lemon juice in the background.
Thai Basil and Ginger Dressing is a delicious and punchy dressing that brings salads to life. We encountered this recipe through the famous Thai Spirit House restaurant in our neck of the woods. It originally was the dressing used for their Roasted Sweet Potato, Avocado and Pickled Ginger Salad .
This Easy Hollandaise Sauce – in less than 60 seconds! is unbelievably quick and easy to make. You’ll be putting up eggs benedict in a flash. The sauce is emulsified with a stick blender in a jar and is foolproof.
What’s your favourite seafood cocktail sauce recipe? We would love to hear from you in the comments below.
Seafood cocktail sauce is super quick to make and delicious. It really lift prawns or seafood to another flavour level.
- 1 tin sweetened condensed milk
- 2 heaped tsp dry mustard powder or wet hot English mustard
- 1/2 cup malt vinegar
- 1/2 tsp salt
- 1/2 tsp fine white pepper
- 3 tblsp pouring cream
- 3 tblsp tomato sauce (ketchup)
- 1 1/2 tblsp worstershire sauce
- 2 tsp tabasco sauce
- pour condensed milk into a bowl
- add vinegar, mustard, salt and pepper
- whisk till blended
- mix in tomato sauce (ketchup), worstershire sauce, tabasco and cream
- whisk till blended
- refrigerate covered
- mixture thickens when refrigerated
- serve and enjoy
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g