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COCKTAIL SAUCE

In a salad bowl whisk together the egg yolk and mustard.  Season with salt and pepper.  Slowly dribble in the peanut oil, whisking constantly to obtain an emulsion.  When the mixture is thick, whisk in the cr¸me fra”che, several drops of Tabasco, and salt and pepper.
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1 cup peanut oil
1 egg yolk
1 tbsp Dijon mustard
2/3 cup cr¸me fra”che
3 tbsp ketchup
Tabasco sauce
salt, pepper
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15
mn
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Cocktail sauce goes great with avocadoes and seafood salad.
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Sauces
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