Features

Recipe: SEAFOOD COCKTAIL SAUCE

On leave in Holland in the nineteen fifties, I took my mother and other family members for my birthday to a restaurant on the “Leidse Plein” in Amsterdam. I believe the place was called “The Oester Bar” or “Oyster Bar”. It was there that we had lobster cocktails and the sauce was so delicious that I asked the chef for the recipe. It turned out to be very simple.
Take a cup of mayonnaise, half a cup of thick cream, half a glass of sherry, half a glass of cognac, two tablespoons of tomato ketchup and a dash of Tabasco sauce. Mix it all together and keep it in a glass jar in the refrigerator until use.