SHRIMP MAYONNAISE

Google+ Pinterest LinkedIn Tumblr +

SHRIMP MAYONNAISEThis mayonnaise’s intense flavor comes from the addition of shrimp stock. It is also delicious in shrimp sandwiches, of course, and as an unexpected alternative to cocktail sauce.

  • Yield: 4 Servings

Ingredients

  • 1 cup Shrimp Stock
  • 1 large egg yolk
  • 0.5 teaspoon Dijon mustard
  • 0.5 cup canola oil
  • 0.25 cup olive oil
  • 0.5 teaspoon finely grated lemon zest
  • Juice of ½ lemon, or to taste
  • 1 teaspoon cognac
  • Kosher salt
  • Freshly ground black pepper
How to Make It
  1. Pour the stock into a small heavy saucepan, bring to a boil over high heat, and boil until reduced to 2 tablespoons, about 7 minutes. Transfer the reduction to a small mixing bowl and let cool.
  2. Add the yolk and mustard to the reduced shrimp stock and whisk together. Whisk in the canola oil, a few drops at a time at first and then in a thin, steady stream, then whisk in the olive oil until the mayonnaise comes together in a thick emulsion. Whisk in the lemon zest. Add the juice a little at a time, tasting as you go; you want to just barely register the bright acidity of lemon, allowing the shrimp flavor to dominate. Stir in the cognac and season to taste with salt and pepper.
Share.

Comments are closed.