Recipe courtesy of Laura Calder

Shrimp in Mayonnaise

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  • Yield: 24 bites with about 1 cup/250 ml sauce
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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


  1. 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.
  2. 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.