Gastronomixs

Crustacean mayonnaise

This recipe is largely similar to the original, but instead of the oil normally used we will be using a very strong oil infused with crustaceans and spices. This recipe makes 5 decilitres of mayonnaise.

Crustacean mayonnaise

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Ingredients

2

 

egg yolks (or 50g pasteurised egg yolk)

2

g

salt

½

tsp

black pepper

15

g

mustard, fine

15

g

Chardonnay vinegar

450

g

shells and heads of crustaceans

4

dl

olive oil

10

whole

coriander seeds

5

whole

black peppercorns

1

clove

garlic

As needed:

 

lemon juice

Preparation method

  • Spread the shells and heads out on a baking sheet and dry for 30 minutes at 100°C.
  • When completely dry, put them in a saucepan together with the oil, coriander, pepper and garlic. Allow to infuse for 40 minutes at 90 °C. Strain the oil and cool.
  • Ensure that all the ingredients are at room temperature.
  • Mix the egg yolks with the salt, pepper, mustard and vinegar. You can do this with a whisk or a planet mixer.
  • Next, add the crustacean oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Season with lemon juice and a little vinegar, if you wish.

Serving suggestions

  • As part of a starter with crustaceans, quinoa and tomato.
  • As part of a starter with poultry or veal.

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