You will have cottoned on to the fact that I am in lovely Nova Scotia. A great friend of mine lives here and we are catching up, exploring, cooking, eating, and imbibing plenty of wine. She is a bit of a wine buff so I had to bring her a bottle of Nyetimber English sparkling wine (the award winning 2005 vintage) to try. Happily she loved it.
I love wine, but food is where I am happiest. So what to eat with that? Seafood is plentiful, super fresh and reasonably priced here so I am in my element. I have eaten it every day and will continue to. The local fishmonger had lots of shell on crayfish which looked too great to leave behind, so we bought a bunch of them, and then I whipped up some decadent lime mayo to dip them in when we got home.
Home made mayonnaise is beyond easy, luxurious, cheap to make and very quick (with a mixer). It is really tricky by hand with the drop by drop addition of oil (an egg yolk can only take so much at a time so if you add to much with slow whisking it will split and then it’s bye bye mayo).
Mayonnaise actually tastes best with less flavourful cheaper oils, so if using extra virgin olive oil I would recommend using only half with half sunflower, rapeseed or groundnut oil. I usually use cider vinegar or lemon juice to acidulate but I used red wine vinegar here and it actually worked really well. It seems to really suit the lime.
This would be great with prawns or lobster too. Also, try it with chipotle sweet potato chips – a personal favourite, perhaps I should blog them soon.
Crayfish with Lime Mayonnaise Recipe
Crayfish – shell on or off, whatever you can get, cooked (and as much as you want to eat)
2 large egg yolks
1 tsp mustard
1 tsp red wine vinegar (or cider or white wine vinegar)
250mls oil (rapeseed, groundnut, sunflower or similar ideal, or half one of these with half olive oil for that lovely olive oil flavour too)
zest of 1 lime and the juice of half the lime
sea salt to taste
Whisk the egg yolks with the mustard and vinegar until creamy and frothy, then slowly add the oil in a thin drizzle. The mayonnaise gets thicker as you add more oil, so don’t worry if it isn’t thickening straight away.
When you get to the consistency you want, or when you have used all of the oil, add the lime zest and juice, whisk in, and season to taste with the salt.
Serve with the crayfish or whatever seafood you are using.
Latest posts by Niamh (see all)
- Tomato and Paprika Braised Sausages with Charred Lettuce - July 23, 2017
- Lemon and Coconut Tadka Dal - July 21, 2017
- The Grand Journey from Bombay Sapphire (In Partnership with Bombay Sapphire) - July 20, 2017