Cocktail Sauce

Recipe by Kevin Jeung
wild rose vinegar
Cocktail Sauce
Serves 2
Mushroom Garum
Mushroom Garum
This item is no longer available.
Cep Oil
Cep Oil
This item is no longer available.
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

For the Rose-Preserved Horseradish:

60g fresh horseradish, finely grated
80g Wild Rose Vinegar

For the mignonette:

200g tomato ketchup

100g rose-preserved horseradish, or more, to taste

2g Black Peppercorns, toasted and finely ground

Method
  • Combine the horseradish and rose vinegar and macerate for at least 30 minutes. This will make slightly more horseradish than the recipe calls for, but youโ€™ll have extra just in case you want more spice.ย 
  • Add the ketchup, black pepper and 100g of the horseradish mixture to a bowl and stir to combine. Taste and adjust with more horseradish if needed. Transfer to the desired serving dish and serve with cold poached and peeled shrimp.ย ย 

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