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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


  • 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.

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