Mayonnaise and Cognac Sauce
This is a sauce of European origin. It is delectable with cold seafood appeizers such as shrimp, crabmeat or lobster. It may be spooned over but it is best served on the side. It would go well with cold sliced meats or potatoes or with cold pieces of chicken or fish.
3/4 cup freshly made mayonnaise
1 tsp tomato paste
1 tsp cognac
Combine the ingredients.
*The New York Times Cookbook