Pink or cocktail sauce with cream

Ingredients

• 90 ml (6 tablespoons)mayonnaise
• 45 ml (3 tablespoons)tomato paste
• 90 ml (6 tablespoons)cream
• Juice of ½ lemonlemon juice
• To tastesalt
• To tastewhite pepper

Instructions

1. 1

   Mix the sauce

   Put all the ingredients in a bowl and mix thoroughly until smooth and evenly combined.

2. 2

   Season and chill

   Adjust the salt and white pepper to taste, then keep the sauce in the refrigerator.

What is pink sauce?

Pink sauce, also called cocktail sauce in this recipe, is a creamy, tomato-coloured condiment. This Italian version gets its colour and gentle tomato flavour from tomato paste, with mayonnaise and cream giving it a smooth texture.

Lemon juice brightens the rich base, while white pepper adds a mild seasoning without dark flecks. Because there is no cooking, the sauce comes together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 2g protein, 3g carbs, 23g fat.

Mayonnaise and cream contribute most of the fat and energy, while tomato paste and lemon provide most of the carbohydrates. There is little protein in the listed ingredients. Serve a modest spoonful alongside seafood or vegetables to balance the plate with a more substantial main and fresh produce.

Choosing the ingredients

Mayonnaise: this is the rich, savoury base, so use one you enjoy the taste of on its own.

Tomato paste: its concentrated flavour and colour let a small amount flavour the whole mixture.

Cream: it softens the mayonnaise and tomato, making the sauce milder and silkier.

Lemon: freshly squeezed juice adds acidity; add it with the other ingredients as directed, then taste before serving.

Mixing to a smooth texture

Combine everything in a bowl and stir carefully until the colour is even and no streaks of tomato paste remain. A small whisk or spoon works well for this quantity.

The method does not specify a particular mixing time, so use the smooth, uniform appearance as your cue to stop.

Seasoning and chilling

Salt and pepper: add these to taste, then mix again so they are distributed throughout the sauce. White pepper keeps the finish visually clean.

Chilling: refrigerate the finished sauce as directed. A brief rest also gives you a chance to taste it cold and make any final seasoning adjustment.

Ways to serve it

Serve the sauce alongside seafood, cooked prawns, or other appetisers, or offer it as a dip for vegetables. Its creamy, tangy flavour also works as a condiment for sandwiches.

Keep the sauce chilled until serving and put out only the amount you need.

Recipe notes & tips

• Mix thoroughly so the tomato paste is evenly incorporated.
• Taste the sauce after mixing before adding more salt or pepper.
• Use freshly squeezed lemon juice for a bright, clean flavour.
• Keep the sauce refrigerated until you are ready to serve it.
• Stir it briefly before serving if it has been sitting in the fridge.

Variations

• More lemon: add a little extra juice for a sharper finish.
• Herb flavour: stir in finely chopped parsley for a fresh note.
• Garlic hint: mix in a small amount of finely grated garlic.
• Smoky twist: add a pinch of smoked paprika and mix well.
• Thicker texture: use a little less cream and check the consistency before serving.

Common mistakes to avoid

• Uneven colour: mix until no streaks of tomato paste remain.
• Over-seasoning: add salt and white pepper gradually, tasting as you go.
• Too much lemon: start with the juice of half a lemon as listed, then taste before adding more.
• Serving warm: keep the sauce chilled until it is needed.
• Adding extra cream at once: stir in any adjustment gradually so the sauce does not become too thin.

How to store

Store covered in the refrigerator and use within 2–3 days, keeping it chilled between servings. Stir before serving; this sauce is best served cold and is not intended to be reheated.

Frequently asked questions