Shrimp Cocktail

INGREDIENTS

• 1 EGG YOLK
• 1 TABLESPOON MUSTARD
• ½ BOTTLE CORN OIL
• JUICE OF 1 LIME
• 1 TABLESPOON HOMEMADE KETCHUP
• 20 ML COGNAC
• ½ CUP WHITE WINE
• 1 CELERY STALK
• ½ ONION
• ½ CARROT
• 1 BAY LEAF
• 600 G MEDIUM-SIZED SHRIMPS, CLEANED
• ½ BUNCH PARSLEY, FINELY CHOPPED
• SALT AND GROUND PEPPER TO TASTE

PREPARATION

For the sauce, combine yolk and mustard. Pour the oil in a steady stream, whisking with a wire whip, until you have a mayonnaise. Add lime juice, ketchup and cognac. Stir well, season with salt and ground pepper and set aside. Heat ½ litre of water. At the boiling point, add wine, vegetables, bay leaf, and salt to taste. Cook the shrimp in this broth for 2 minutes. Serve the sauce with the shrimp and garnish with parsley.