Mustard and white pepper amp up the heat in this homemade mayo for shrimp.
- 2 very fresh organic egg yolks
- 1 1/2 tablespoons Coleman's hot mustard powder
- 1 teaspoon fresh lemon juice
- 1 cup canola oil
- Salt and freshly ground white pepper
- 1 tablespoon water
- 2 pounds medium shrimp, peeled and deveined
In a medium bowl, whisk together the egg yolks, mustard powder and lemon juice. Whisking constantly, slowly dribble in the canola oil. Season with salt and white pepper to taste. Whisk in 1 tablespoon of water to thin out the mayonnaise if necessary.
Bring a large saucepan of water to a boil. Add the shrimp and boil until pink, about 3 minutes. Drain and let cool. Serve the shrimp with the spicy mayonnaise.
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Recipe reprinted by permission of Publisher. All rights reserved.
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