Shellfish Mayonnaise

Peel the prawns and use them for another dish.

The shells (and heads) we use for this oil, which can be used for mayonnaise.

Flambé the shells in alcohol for 1 minute in a heavy-bottomed pot.

Afterwards, cover with neutral oil.

Bring it to a boil and then let it simmer for 20-25 minutes.

Strain the oil into a container and place it in the freezer for half an hour.

When it comes to mayonnaise, it’s somewhat a matter of taste/preference whether you use a soft or hard whisk, immersion blender, or stand mixer. It doesn't matter what you use, as long as it’s whipped vigorously, it will succeed.

It basically only takes 5 minutes to make mayonnaise, but it is important to control your temperatures: Make sure all ingredients come out of the refrigerator in good time (preferably 30-60 minutes before), so they are at room temperature when whipped.

Start by whisking the yolks with the mustard, salt, and vinegar.

When they have reached a custard-like consistency, add a small amount of oil at a time until it has the right thickness.

Season to taste with salt, pepper, and lemon juice if necessary.