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150g fresh shrimp
150g fresh crayfish
1 little gem lettuce
2 free range egg yolks
sea salt & freshly ground black pepper
1 tablespoon Dijon mustard
250ml groundnut oil
2 tablespoons fresh lemon juice
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon whiskey
Start with the mayonnaise
Separate 2 egg yolks from the whites.
Place the egg yolks, mustard, pepper and salt in the mixer.
Mix all ingredients until combined, light and fluffy.
Measure the exact amount of groundnut oil.
Add the oil in a trickle, while you keep on mixing.
Squeeze half a lemon and add it to the mixture.
Mix for approximately 30 seconds more.
How to make whisky sauce from mayonnaise
Add ketchup, Worcestershire sauce and whiskey to the mayonnaise.
Stir it using a spatula firmly into the mayonnaise.
Spoon the sauce in an airtight container, place in the fridge.
How to assemble the shrimp cocktail
Wash and dry the salad.
Arrange the salad in glasses.
Spoon crayfish on the salad.
Cover with the shrimp.
Spoon two tablespoons Whiskey sauce on the shrimp cocktails.
Serve the remaining sauce on the side
Enjoy!