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  • Cocktail 300 ml


The new Cocktail from La William is mild in flavour with a deliciously smooth texture. The mild flavour makes it the ideal accompaniment to fish, seafood and fries. And what about as a dipping sauce for raw vegetables? 

Pimp your classic tomate-crevette with a little pink grapefruit. Fresh and healthy!
Ingredients moreclose

Vegetable oil, egg yolk, dextrose, vinegar, water, tomato powder, mustard (water, vinegar, mustard seeds, salt, herbs and spices), salt, whisky, soy protein hydrolysate, malt vinegar (contains barley), treacle, soy sauce (contains wheat), sugar, lemon juice, glucose-fructose syrup, anchovies, herbs and spices extract, tamarind, herb extract, herbs and spices, flavouring.

Stabilizers: guar gum, carob flour.

Preservative: sorbic acid.

Colouring: caramel. 

Nutritional values moreclose

Salmon with sea lavender

For 2 people
Feel like something special? Be sure to try this recipe! Sea lavender and marsh samphire are not your everyday vegetables but are just perfect with Cocktail sauce.
how to prepareclose the recipe

how to prepare


  • 2 salmon cutlets, approx. 200 g each
  • olive oil and butter
  • salt and pepper
  • 150 g sea lavender
  • 150 g marsh samphire
  • 8 baby potatoes
  • La William Cocktail sauce





  1. Season salmon cutlets with salt and pepper and brown in hot olive oil. Place in oven dish and continue cooking in a pre-heated oven at 180°C. The fish should still be slightly pink inside.
  2. Boil potatoes whole, drain and leave to cool. Peel and cut into quarters. Fry in a little oil until golden brown.
  3. Wash the sea lavender and samphire. Blanch them, separately, for a few seconds in boiling water. Heat through in a little butter just before serving. Mix the sea lavender with the potatoes.
  4. Serve the salmon with the marsh samphire and potatoes. Garnish with Cocktail sauce. 

Tip: Marsh samphire is a leafless plant with strong, juicy, green, branch-like stems. The younger they are, the better they will taste. Sea lavender looks a bit like spinach but has a longer, tougher and meatier leaf. Both vegetables have a subtle briny taste which also goes great with lamb.

With a dash of something special

Cocktail literally means the 'rooster's tail'. The origins of the name are uncertain. Either the colourful – as colourful as roosters' tail feathers – drinks mixed at the time or from the expression 'cock-tailed', used in the 18th century to describe non-pedigree – cross-breed – race horses.

Whatever the origin, and whether it be the drinks, the dishes or the sauces, cocktails always imply a special occasion and usually contain something alcoholic.
Our Cocktail is made with a delicious dash of whisky: our secret for a winning flavour. 

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La William, taste is everything

La William was the pioneering company behind the first Andalouse and Brasil sauces on the market. We are always looking for the best possible taste at La William, and you can taste it in our sauces.

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