Which is a sort of mayonnaise and ketchup combination. I made mayonnaise from scratch, but using a tablespoon of Heinz (sugar and salt reduced) tomato ketchup in with the egg yolks. I used plain vegetable oil (I wanted it to tast of tomatoes, rather than oil) and half the suggested amount of white wine vinegar. It came out as more of a smooth sauce than a wobbly mayonnaise, but I think that’s how it’s meant to be. Sam helped with the whisking and pouring, and the tasting. It was delicious, although I wanted top put more ketchup, but Sam said it had enough in already. We used it to make prawn cocktail, but I think it would be good for dipping chicken dippers as well (chicken goujons if you’re posh).
Sometimes you just fancy a snack. Sometimes you want something without the effort of making it. On these occasions it is good to see a cocktail sausage, I also like mini scotch egg style eggs (but with egg mayo in the middle), chicken satay sticks, things like that. We occasionally buy them on the excuse that they are for the children’s lunches, but they don’t last long, because I keep raiding the fridge. Sometimes what you want is a good old handful of cocktail sausages. As my other friend reminded me today.
It seems a pity that the only cocktail sausages I’ve seen are junk food, though. Why is that?