Saos koktail
Sauce Cocktail kuwi salah siji jinis utawa kadhemen suhu kamar sauces asring dadi bagéan saka sajian diarani minangka cocktail laut utawa minangka bumbu karo liyane Seafoods .[1] Saus, lan sajian sing diarani, asring dikreditake kanggo koki selebriti Inggris Fanny Cradock, nanging koktail panganan laut sadurunge resep taun 1967 nganti pirang-pirang taun (kayata, Constance Spry nerbitake koktail panganan laut nggunakake Dublin Bay Prawns ing taun 1956).[2]
 Two servings of shrimp cocktail with cocktail sauce | |
| Jinis | Sauce |
|---|---|
| Panggonan asal | United Kingdom |
| Digawé | Fanny Cradock |
| Hawa ajangan | Cold |
| Woworan pokok | Ketchup or chili sauce mixed with prepared horseradish |
| Woworan kang lumrah kaanggo | Lemon juice, Worcestershire sauce and Tabasco sauce |
 Buku masakan: Cocktail sauce  Médhia: Cocktail sauce | |
Koktail panganan sagara diwiwiti ing abad kaping 19 ing Amerika Serikat, biasane digawe karo kerang utawa urang. Seafood kanthi saus adhem, bumbu kadhemen minangka bagean saka repertoar kuliner abad kaping-20. Nalika saus koktail paling digandhengake karo koktail udang, bisa uga disedhiyakake karo kerang.
Referensi
besut- ↑ Professional Cooking, College Version - Wayne Gisslen - Google Books
- ↑ Spry, Constance; Hume, Rosemary (2014-01-19). Constance Spry Cookery Book (ing basa Inggris). Grub Street. ISBN 9781909166103.