A simple appetizer from Laura Calder made with homemade mayonnaise perked up with grainy mustard.
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ingredients
1
egg yolk, at room temperature
1
pinch of salt
2
tsp grainy Dijon mustard
1
cup grape-seed oil (or vegetable, canola, or peanut)
Lemon juice, to taste
pinch of white pepper
1
Tbsp olive oil, for frying
24
shrimp, peeled, but with tail intact.
1
splash tarragon vinegar
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directions
Step 1
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.
Step 2
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.