Shrimp Cocktail Sauce

2 x yolk(s)
.5 tsp lemon juice
pinch of salt
.5 tbsp. mustard
2 tsp. fresh baby spinach leaves, blanched
1.5 cups oil
.25 cups ketchup
.5 cups yogurt
Whisk the egg yolks, lemon juice, water, and mustard in a large, ungreased bowl with a fine egg whisk. Slowly stir in the oil and season with the remaining ingredients. Sour cream can be used instead of yogurt. Important: All ingredients must be at room temperature. Put into the 1 Pint Whipper, screw on 1 cream charger, and shake vigorously. Refrigerate for 1-2 hours.

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