About this Recipe
Mayonnaise is always considered a very difficult sauce to prepare, but following a few rules is very easy: 1. leave the eggs out of the fridge for half an hour so they are not too cold; 2. pour the oil or citrus juice thinly and continuously while whipping; 3. use the hand blender in the high-speed position so the mayonnaise incorporates
as much air as possible.
Garlic gives the mayonnaise a bit more taste, but
if you do not like it, you can eliminate it. Also, you can use a pinch of salt and pepper too and, if the sauce flavor is not too tangy, you can add a teaspoon of white vinegar. In the end, if you like, you can replace the vegetable oil with the olive oil, but it must be really light, otherwise the mayonnaise will be a bit unbalanced.
1,2kg king prawn tails
4 leaves of bay
For the mayonnaise
1 teaspoon of mustard
270-300g vegetable oil
1 clove of garlic (optional)
Put in a tall container where you can put a hand blender the eggs with a pinch of salt, the mustard, one teaspoon of lemon juice, one of the mandarin juice and one of the lime juice.
Add 4 tablespoons of oil and crushed garlic (if you want to use it) and start whipping. Pour thinly the oil alternating it with the remaining citrus juice: soon the sauce will start to thicken.
Taste the mayonnaise obtained, season if needed and keep it in a refrigerator covered with cling film until serving.
Rinse the king prawn tails and boil them for 5 minutes in a pot of salted water with bay leaves and peppercorn. Drain them and let them cool.
Serve the prawns, with the mayonnaise aside and, if you like, alternating it with slices of citrus.
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