CHEF JEFF — ONE BYTE AT A TIME: Pint of Prawns with Mayo

Celebrate the London Olympics with this recipe from “Gordon Ramsay’s Great British Pub Food” (Harper Collins, 2009).

Pint of Prawns with Mayo

1¼ pounds cooked prawns, shells on

MAYONNAISE:

2 large egg yolks

1 teaspoon white wine vinegar

1 teaspoon English mustard

Sea salt, black pepper

1 ¼ cups groundnut oil or light olive oil

1 tablespoon water

For the mayonnaise, mix the yolks and white wine vinegar in a small food processor until very thick and creamy. With the motor running, slowly drizzle in the oil. Drizzle in the water to stabilize the emulsion. Serve with prawns.

Yield: Serves 4.

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