Recipe courtesy of Laura Calder
Episode: Cocktail Dinner
Shrimp in Mayonnaise
24 bites with about 1 cup/250 ml sauce
24 bites with about 1 cup/250 ml sauce


  • 1 egg yolk, at room temperature
  • Pinch salt
  • 2 teaspoons grainy Dijon mustard
  • About 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil
  • Lemon juice, to taste
  • Pinch white pepper
  • 1 tablespoon olive oil, for frying
  • 24 shrimp, peeled, but with tail intact


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 saute 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.


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