Pink sauce, known in Spanish as salsa rosa, is very good served with cold langoustines or any shellfish as a first course. This sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce. It's like a Spanish version of cocktail sauce, but creamier.
- Add all ingredients to a mixing bowl and mix with a fork or wire whisk until smooth and creamy.
- Add additional Tabasco sauce and salt to taste.
- Serve in a bowl.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|