Prawns, eggs and summer vegetables with two mayonnaises
Serves 6 You don’t need to stick to this list for dipping – tomatoes or artichoke hearts would also work – but keep things simple. Take wedges of lemon to serve alongside (and a packet of hand wipes).
4 egg yolks, at room temperature
4 tsp Dijon mustard
100ml mild olive oil
300ml sunflower oil
For the anchovy mayo
2 tbsp finely chopped flat-leaf parsley
½ garlic clove, grated to a purée
For the mayonnaise base
1 tsp white-wine vinegar
juice of ½ lemon, or to taste
2 tbsp capers, rinsed and patted dry
10 anchovies, drained of oil and finely chopped
For the green herb mayo
50g baby spinach leaves
50g watercress (leaves only)
10g parsley leaves
7g chopped chives
leaves from 3 sprigs tarragon
lemon juice, to taste
600g cooked cold-water prawns, or 36 raw langoustines
400g green beans, topped but not tailed, blanched
600g cooked Jersey Royals, or other waxy potatoes
1 bunch really fresh French breakfast radishes, washed 6 hard-boiled eggs, still in their shells
1 For the mayonnaise base, mix together the yolks and mustard in a bowl. Beat continuously while you start to add the oils very slowly, a drop at a time. Wait until each drop is well amalgamated and the mixture has thickened before adding the next. As it develops more body, you can add the oil in slightly larger quantities. Season and add the wine vinegar and lemon to taste. 2 Divide the mayonnaise in two. To one portion, stir in the anchovy ingredients. Put the rest of the mayonnaise into a food processor.
3 Wash the spinach, watercress and parsley and put them into a saucepan with the water that is left clinging to them. Cook over a medium heat for about 3 minutes, turning the leaves over, until wilted. Run cold water over them in a sieve to keep the green colour. Squeeze out excess moisture with your fists, chop the wilted vegetables and add to the food processor along with the herbs. Whizz to a smooth mixture. Check the seasoning, adding lemon juice to brighten the flavour. 4 If you’re using langoustines, cover with water in a large pan (or a mixture of water and dry white wine). Add a little salt. Bring up to the boil, turn the heat down a bit and simmer for 4 minutes. Drain ( but don’t run cold water over them) and leave to cool.
5 Put the prawns or cooked langoustines in a box and pack in a cool bag along with the mayonnaises and other dippers.