For the cocktail sauce, whisk the egg yolks, salt, pepper, lemon juice and mustard in a bowl until well blended. Slowly add the oil in a small stream, whisking vigorously until the mixture is homogeneous.
Mix 2 parts of mayonnaise with 1 part of ketchup, freshly grated horseradish, brandy, salt and pepper to taste. Part of the mayonnaise (or all of it) can be replaced by cream.
Cocktail sauce goes very well with grilled food or with raclette and fondue.
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