This pink Spanish seafood cocktail sauce, salsa rosa, is creamy, sweet, and tangy. It’s also commonly used as a salad dressing for seafood salads or those with fruit in them.Makes around 1.5 cups of sauce, depending upon the amount of oil, juice, and ketchup added
Add the egg, the salt, a dash of the orange juice, and a dash of oil to your handheld blender container of choice.
As you start blending the mixture, slowly stream in more oil.
As you blend it, adding more oil, the emulsion will become thicker and thicker.
When you have reached the consistency of a thick mayonnaise, stop adding in oil. (It will usually be around 1 cup of oil to get to the right consistency)
Now, add in the rest of the orange juice, some ketchup, and the dash of brandy, if you are using it.
Blend it all together and give it a taste. Usually, salsa rosa is a light to medium pink color, but you can make it suit your own taste by adding more or less ketchup to the mix.
The addition of the liquids will thin out the sauce somewhat. For the classic seafood cocktail in which the lettuce is mixed with the sauce, a thinner consistency is preferred. If you want a thicker sauce, don't add in as much liquid at the end. More oil before the addition of the other liquids also helps thicken the sauce.
Nutritional information is based on using 1 cup of sunflower oil, 1/4 cup of ketchup, and obtaining 1.5 cups of sauce.