16 medium sized freshly cooked langoustines For the mayonnaise: 2 fresh egg yolks 1 tsp Dijon mustard 2 tsp. white wine vinegar 2 tsp. lemon juice freshly ground white pepper 1/4pt/150ml olive oil 1/4pt/150ml sunflower oil juice and zest of a lime zest of a lemon
Instructions
1) Place egg yolks in a bowl with mustard, vinegar, lemon juice and freshly ground white pepper.
Using an electric whisk, gradually add oils drip by drip until the mixture is visibly thickening. When this happens, add remaining oil in a thin stream, but still keeping your eye on it, until all the oil is used.
2) Add lime juice and zest. Transfer to a serving pot, or a small ramekin for each person. Sprinkle with lemon zest before serving.
