Colmans Seafood Sauce is full of delicious, fresh tasting flavours that will perfectly enhance any seafood dish. The next time you serve up fish and chips, make sure you have a jar on standby.
Why not try something a little different? Add a couple of spoons of Colmans Seafood Sauce to your tuna pasta salad to bring out that delicious seafood flavour.
Most popular with customers in France, United States of America (USA), Canada, Sweden, Korea Republic of, Italy, Greece, BFPO and Madeira, but you can buy Colmans Seafood Sauce for delivery worldwide.
One of our Colmans branded products.
Contains Eggs, Contains Mustard.
Water, Rapeseed Oil, Spirit Vinegar, Sugar, Glucose Fructose Syrup, Tomato Paste, Modified Potato Starch, Salt, Egg Yolk Powder, Spices (Onion Powder, Garlic Powder, Black Pepper), Mustard Flour, Preservative (Potassium Sorbate), Thickener (Xanthan Gum), Maltodextrin.
- Storage Type: Ambient.
- Refrigerate after opening and use within 2 months. Best Before End: See Lid
- Pack Type: Pack.
In France and in The Netherlands, they call it cocktail sauce, as it is usually served in a prawn cocktail. But their version is thicker and does not have the kick I find in Colmans seafood sauce, which is just creamy enough and has this very distinctive vinegary taste. Colmans does make amazing sauces.
Colmans Seafood Sauce is more or less the pink sauce used for making a prawn cocktail. And like prawn cocktail sauce, it's simply a 50/50 mix or mayonnaise and tomato ketchup with a touch of lemon and pepper. You can make it yourself, but I admit it's handy to have ready made it you need to dress something quick. Lovely on prawns, or any other white fish.
Colmans Seafood Sauce is a great standby when you're trying to put together a quick meal. We can't always make out own sauces when time is short, but Colmans always comes to the rescue.
This is a lovely sauce and really helped us out when we didn't have time to make our own for a prawn cocktail starter.
Colman's always produce the goods when it comes to sauces and I would have no problem recommending this to anyone.
One small observation (not even a criticism), is that it needs more of a kick from the horseradish.
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