Ingredients

• 1 egg yolk, at room temperature
• Pinch salt
• 2 teaspoons grainy Dijon mustard
• About 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil
• Lemon juice, to taste
• Pinch white pepper
• 1 tablespoon olive oil, for frying
• 24 shrimp, peeled, but with tail intact

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Instructions

1. Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
2. Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.