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1⅓ cups
(enough for 6 people)Easy
Published 1990
This tawny sauce is good with boiled meat, broiled fish, cold shrimp, or cold chicken. It will keep up to two days in the refrigerator.
Prepare the mayonnaise and set aside.
Pour the vinegar in a pan, add the bay leaves and nutmeg, and simmer for 5 minutes. Let it cool. Remove the bay leaves.
With a wire whip, beat the vinegar, tomato sauce, and cognac gradually into the mayonnaise. The mayonnaise will become softer, but it will regain its firmness when chilled. Add salt and pepper and chill.
This sauce