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.
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60 Second Condensed Milk Mayonnaise
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
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 .
Foolproof Béarnaise Sauce uses a stick blender, a narrow jar and hot melted butter to produce a great béarnaise in minutes. No more whisking and whisking and whisking over a double boiler.
Two minutes from go to whoa for the whisking part and you’re there. Buttery, rich, tarragon flecked classic French béarnaise sauce, the perfect accompaniment to a beautifully cooked piece of beef.
Why does it work
Blending hot butter with the egg, vinegar and white wine reduction makes for a stable emulsion that works each and every time, also the size of the jar or vessel you are using to blend the Béarnaise is important. The head of the stick blender must fit snugly into the jar or vessel so that a vortex can be created which emulsifies and marries the butter into the egg yolks for a smooth and creamy sauce.
Classic Béarnaise sauce is the all time famous French sauce to serve with beef steaks, think a beautifully cooked Rib on the bone steak napped with freshly made Béarnaise, is nothing short of a sensational marriage.
Serve Béarnaise over poached eggs with smoked salmon, drizzled over steamed asparagus spears, poured over panfried field mushrooms or simply napped over roasted chicken.
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What’s your favourite seafood cocktail sauce recipe? We would love to hear from you in the comments below.
Seafood Cocktail Sauce
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 59Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 210mgCarbohydrates 9gFiber 1gSugar 8gProtein 1g
Nutritional information provided here is only intended as a guide.