Cocktail Sauce

Recipe by Kevin Jeung
wild rose vinegar
Cocktail Sauce
Serves 2
Mushroom Garum
Mushroom Garum
Cep Oil
Cep Oil
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 you’ll have extra just in case you want more spice. 
  • 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.  

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