Shrimp in Mayo

By maredan

A simple appetizer from Laura Calder made with homemade mayonnaise perked up with grainy mustard.

Ingredients

• 1 egg yolk, at room temperature
• 1 pinch of salt
• 2 teaspoons grainy Dijon mustard
• 1 cup grape-seed oil (or vegetable, canola, or peanut)
• Lemon juice, to taste
• pinch of white pepper
• 1 tablespoon olive oil, for frying
• 24 shrimp, peeled, but with tail intact.
• 1 splash tarragon vinegar

Details

Servings 6

Preparation

Step 1

Directions
Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
Heat the olive oil in a sauté pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.