Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Orange Mayonnaise with tiger prawns

Makes 275ml/10 floz

Ingredients

20 tiger prawns, shelled and deveined
Olive oil
3 free-range egg yolks
1 clove garlic, crushed
2 tsp Dijon mustard
Zest of one orange
½ tsp. salt
Black pepper
Juice of 1-2 lemons
150ml/5 floz hazel nut/olive oil
150ml/5 floz sunflower/groundnut oil

Method

• Whisk the yolks in a bowl with the lemon juice, mustard and orange zest. Little by little add the oil drop by drop whisking all the time untill it begins to thicken and all of the oil has been used up. Season well.
• Alternatively, put the yolks, lemon juice, orange zest, garlic and mustard in a food processor bowl.
• Turn on the power and drop by drop add the oils until the mixture begins to thicken.
• Season to taste. Transfer to a jar and chill untill needed.
• Heat a large pan with some olive oil. Add the prawns and cook over a very high heat for 2-3 minutes. Season well and cool.
• To serve, stir some mayonnaise into the prawns and serve with poached pears.

N.B. This mayonnaise must not be left out in the sun or in a warm room for too long. Always keep chilled.

To loosen the mayonnaise, add a little hot water or cream.