This dish is basically a fancy prawn cocktail: made with langoustines instead of prawns and home-made Mayo to make a special Marie Rose sauce. I saw this dish being cooked as skill test tutorial by Monica Galetti on UK Masterchef Professionals 2016. Sadly the recipe is no where to be found online . Therefore, I had to google and find how to cook Langoustines. The following Youtube video is pretty detailed and easy to follow: However I remember Monica recommended to boil the Langoustines for approx 4 minutes only. ( and that’s what did, no regrets! )
In here I have only mentioned the recipe for home-made Mayo from BBC2. Obviously it’s only for food geeks. It’s much easier to buy a jar of Mayo or even easier to buy a jar of Marie Rose sauce! I chose to make my own 🙂
Ingredients for Mayo
- 4 free-range egg yolks
- 2 tsp ready-prepared English mustard
- 1 tbsp white wine vinegar
- 570ml/1 pint vegetable oil
- sea salt and freshly ground white pepper
Separate the egg yolks from the egg whites. The whites aren’t required for this dish, so you can use them for another dish or freeze for later use.
If making the mayonnaise by hand, place the egg yolks in a large, clean bowl. Place a damp cloth under the bowl to secure it.
Add the mustard and vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil and whisk until it’s well blended in. Add a little more oil and whisk again.
Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin it with a little bit of warm water.
Adjust the flavouring by adding more vinegar or mustard, if desired, and season with sea salt and white pepper.
If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Add the vinegar, salt and pepper and the mustard. Pulse once or twice to blend.
Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid. After a minute or two, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of water.
Taste, adjust the flavouring by adding more vinegar or mustard, if desired, and season with a little more sea salt and white pepper to taste.
The mayonnaise can be served at once or kept in the fridge for up to a day.
When you made your mayo, add the desired amount of ketchup to it to make Marie Rose. Start by adding very little at the a time till you achieve the desired sweetness and sharpness .
Thanks for looking and come back soon! 🙂 x