Crayfish cocktail

Method

1. For the mayonnaise: mix together the egg yolks and mustard until thoroughly combined. Whisk in the vegetable oil drop by drop to start with, then in a slow continuous flow, until it starts to thicken. Stir in the Tabasco, white wine vinegar and tomato ketchup. Season and set aside.

2. For the salad: remove the leaves from the gem lettuces, transfer to a bowl and dress lightly with olive oil, lemon juice, salt and pepper.

3. Arrange a few leaves of gem lettuce on each plate, top with about six crayfish tails and a dollop of mayonnaise. Serve with buttered brown bread.

Cook's note: you can make mayonnaise in a food processor quite easily, but the above method has more genuine results.

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Ingredients

For the fresh mayonnaise

3 egg yolks
1 tsp Dijon mustard
300ml vegetable oil
4-6 drops Tabasco, juice only
20ml white wine vinegar
1 tbsp tomato ketchup

For the salad

4 Little Gem Lettuce
Olive oil
1/2 lemon, juice only
24 crayfish tails
buttered brown bread, to serve

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