Recipe Guinness laced Marie Rose sauce

[Morning Glory]

The taste of Guinness in this sauce is subtle but intriguing; a dark savoury note in an otherwise creamy and slightly spicy old favourite. Its essential to make your own mayonnaise for this recipe. A shop bought mayonnaise will not be thick enough to hold the Guinness reduction.

You can of course use this sauce to make a classic prawn cocktail. I used a mixture of crayfish and small freshwater prawns in mine (see below). For a non-seafood alternative you could substitute hard boiled egg or perhaps make an unashamedly retro 'egg mayonnaise'. No, not the chopped up egg mayonnaise you get in sandwiches but the starter using halved eggs coated in sauce. The sauce will keep for up to 5 days in the fridge.

Ingredients (serves 4 to 6)
100ml Guinness (or other stout)
1 egg yolk
175 ml vegetable oil
1½ tbsp tomato ketchup
½ tsp Kashmiri chilli powder (or cayenne pepper)
Dash of tabasco sauce (to taste)
Dash of Worcestershire sauce (to taste)
Squeeze of lemon juice
Salt to taste.

Method

1. In a small pan simmer 100ml Guinness until it reduces by half. Allow to cool. This makes rather more than you need but its difficult to make a smaller amount.
2. Place the egg yolk in a measuring jug, Add a small drop of oil and whisk until completely combined, then add another drop of oil and continue a drop at a time until the mixture combines and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil in larger quantities.
3. Keep adding oil until you have until 100ml of mayonnaise. At this point the mayonnaise should be very thick. Add 1 tbsp of the beer reduction to the mayonnaise, mixing well.
4. Continue to add oil until you have 200ml of mayonnaise. Add another tbsp of the beer reduction and mix.
5. Add the tomato ketchup, chilli powder, tabasco and Worcestershire sauce. Mix well and add lemon juice and salt mixing again.

Prawn cocktail:

Egg mayonnaise:

 

[kaneohegirlinaz]

*drool*