This 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.
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
- 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.
- 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.
