Mayonnaise

Ingredients

• 3 fresh egg yolks (large size)
• 1 tsp sharp mustard
• 1 tbsp White Wine Vinegar
• Salt
• 0.5 L sunflower oil
• 0.5 lemon
• Worcestershire sauce
• Cayenne pepper
• 3 anchovy fillets in oil
• 5 cornichons
• 2 tbsp capers
• 1 bundle of mixed herbs (tarragon, parsley, chervil)

Instructions

1. 1.

   For the mayonnaise whisk the egg yolks with mustard, vinegar and a pinch of salt vigorously in a bowl using a whisk. Add the oil dropwise at first, then in a thin stream while continuously whisking.

2. 2.

   If the mayonnaise becomes too thick, stir in a few drops of water. Season the mayonnaise with lemon juice, Worcestershire sauce, salt and cayenne pepper. The mayonnaise pairs well with gently cooked shrimp.

3. 3.

   For the remoulade let the anchovy fillets drain and finely chop them together with the cornichons and capers. Wash and dry the herbs, strip the leaves and finely mince them.

4. 4.

   Fold the anchovies, cornichons, capers and herbs into the mayonnaise. Taste again. It goes well with fried or pan‑fried fish such as pike.