Pink Sauce

Name: Pink Sauce
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 4 tablespoons mild cream cheese (sometimes known as fromage battue or Petit Suisse); 1 teaspoon mild Dijon mustard; 1 tablespoon olive oil; 1 tablespoon bland oil (nut oil); 1 tablespoon bland oil (nut oil); 2 egg yolks; 2 tablespoons tomato ketchup

Preparation info

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

This is a recipe that comes from the excellent Hotel St Hubert, St Saturnin d’Apt, in the Vaucluse. It is the perfect sauce for all cold fish cocktails.

Ingredients

2 egg yolks
2 tablespoons tomato ketchup
1 tablespoon

Europe
France
Sauce
Pescatarian
Gluten-free

Method

Simply add all the ingredients to your food processor and whizz until you have a smooth, pourable consistency.