Langoustines with Lemon Mayo
James is back with another simple but delicious seafood recipe. Once you've made your own mayo you'll never look back! This recipe is quick and totally achievable at home.
Ingredients
- 24 large langoustines
Mayonnaise
- 3 egg yolks
- 1 tsp white wine vinegar
- 1 tbs Dijon mustard
- 300ml veg oil
- Squeeze of lemon juice
- Salt and pepper
To serve
- 2 lemons
- Bunch of watercress
Method
Bring a large pan of water to the boil and cook the langoustine for 1 minute, drain then plunge into iced water and drain again.
To make the mayonnaise, whisk together the egg yolks, mustard and vinegar, slowly add the oil whisking continuously, season and then add the lemon juice.
To serve, pile the langoustine up, cut the other lemon into wedges and spoon the mayo on the side, garnish with watercress.
Ingredients
- 24 large langoustines
Mayonnaise
- 3 egg yolks
- 1 tsp white wine vinegar
- 1 tbs Dijon mustard
- 300ml veg oil
- Squeeze of lemon juice
- Salt and pepper
To serve
- 2 lemons
- Bunch of watercress
Method
Bring a large pan of water to the boil and cook the langoustine for 1 minute, drain then plunge into iced water and drain again.
To make the mayonnaise, whisk together the egg yolks, mustard and vinegar, slowly add the oil whisking continuously, season and then add the lemon juice.
To serve, pile the langoustine up, cut the other lemon into wedges and spoon the mayo on the side, garnish with watercress.
