Too creamy

sherrardk | 16:47 Mon 25th Jun 2012 | Food & Drink

12 Answers

I recently made a prawn cocktail sauce using mayonnaise and tomato ketchup but it was far too creamy. How can I remedy this - more ketchup, lemon juice? Thanks

Guinness

Has anybody noticed?

Answers

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woofgang

use yoghurt for part or most of the mayonnaise component. I dont like it made with all or mostly mayonnaise either. You might need to reduce the lemonjuice as the yoghurt has its own sharpness.

firewatch

i use a drop of tobasco or worcester sauce hunx

bednobs

use salad cream instead of mayo

sherrardk

Question Author

Used to use salad cream and tomato sauce but that was too vinegary (may have to just remember to brand of ready made sauce that I like).

EcclesCake

Lemon juice, a touch of worcester sauce and a drop or more of tabasco will all thin it down. Woofs suggestion of yogurt is good, I sometimes go 50/50. And if it's too thick rather than too creamy a splash of hot water and a good stir with loosen it further.

vodkancoke

I make my prawn cocktail sauce using lightly whipped double cream, tomato ketchup, worcestershire sauce, loads of lemon juice and tabasco. Weirdly enough, it doesn't taste creamy. I find mayo far to claggy but that's a personal thing. If you do use mayo, I think do as the others have suggested.

diddlydo

For goodness sake don't use salad cream - disgusting. Surprised it still has a market.

DaisyNonna

Have you tried low fat mayonnaise? Or half yoghurt or low fat creme fraiche? Tomato puree helps rather than tomato sauce.

sherrardk

Question Author

In the end I just had a little mayo, cucumber and tomato and put it all in wholemeal pitta breads (I impressed myself with how healthy it all was - although I ruined it with what I ate tonight).