Langoustines and mayonnaise were made for each other but prawns would work just as well, as would crab. Cold-pressed rapeseed oil has a wonderfully nutty, mustardy edge.
Ingredients
- 12-24 (about 3-4 per head) very fresh langoustines
- 1 lemon
For the mayonnaise
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tsp vinegar or lemon juice
- 200ml cold-pressed rapeseed oil
Method
- 1. Bring a large saucepan of salted water to a rolling boil and plunge in the langoustines for 3 minutes, then immediately drain. Spread the langoustines out on kitchen paper to cool completely before chilling.
- 2. Make the mayonnaise. Whizz the egg yolks, mustard and vinegar or juice in a processor, then add the oil. If you are used to making mayo by hand, you might think you need to add the oil very slowly – not so with a food processor, where you have to keep up with the blades. Add the oil steadily and confidently. It is ready when the blades leave a visible trail. Season to taste.
- 3. Put the mayonnaise in a jam jar to transport to a picnic, then spoon some into a bowl for dipping. Cut the lemon into wedges to squeeze over the peeled langoustines.
Nutritional info
Per serving (based on 6): 293kcals, 27g fat (2.2g saturated), 12.1g protein, 0.3g carbs, 0.2g sugar, 0.5g salt