Mustard and white pepper amp up the heat in this homemade mayo for shrimp. More Delicious Shrimp Dishes More Recipe Tips from F&W Editors
In a medium bowl, whisk together the egg yolks, mustard powder and lemon juice. Whisking constantly, slowly dribble in the canola oil. Season with salt and white pepper to taste. Whisk in the 1 tablespoon of water to thin out the mayonnaise if necessary.
Bring a large saucepan of water to a boil. Add the shrimp and boil until pink, about 3 minutes. Drain and let cool. Serve the shrimp with the spicy mayonnaise.
No, I believe the ingredients being whisked together become the mayonnaise.
I’m guessing someone goofed and wrote canola oil when they meant mayo??