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Festive Gourmet Feast Special: Langoustines with Garlic, Thyme and Lemon Mayonnaise

Langoustines with Garlic, Thyme and Lemon Mayonnaise

Langoustines with Garlic, Thyme and Lemon Mayonnaise, Picture Courtesy of the Sainsbury's Magazine

Serves 4

Any leftover mayonnaise will keep for a couple of days, just cover and chill.

Prep: 15 mins; Total time: 1 hr

Get Ahead: Make up to the end of step 4 the day before and chill it.


2  garlic bulbs, halved horizontally

a few thyme leaves

250 ml rapeseed oil, plus 2 tbsp for roasting

2 large egg yolks

1 tbsp Dijon mustard

juice of 1/2 small lemon

20 langoustines

sea salt


1. Preheat the oven to 180*C, fan 160*C, gas 4. Put the garlic on a large square of kitchen foil on a baking tray and scatter with some thyme leaves and the 2 tablespoons of oil. Make a loose parcel with the fol and roast for 35-45 minutes or until soft.

2. Squeeze the garlic out of the cloves (discard the skins) and place in a dish, along with some of the thyme leaves and mash. Leave to cool.

3. In a bowl, use a wooden spoon or whisk to mix together the egg yolks and mustard. Add the 250 ml of oil a few drops at a time, beating vigorously after each addition. Once you have added about a quarter of the oil, you can add a teaspoon or two a time, if you mix it well after each addition.

4. Stir in the garlic paste and a squeeze of lemon juice and season to taste. If the mayonnaise seems too thick, add a little more lemon juice. Spoon the mayonnaise into a bowl to serve.

5. Bring a pan of water to the boil and tip in the langoustines. Bring back to the boil, cook for 1 minute and drain.

6. Serve the langoustines, hot or cold, with a small bowl of crushed sea salt and the mayonnaise so everyone can serve themselves with a helping of both, dipping their langoustine tails into each as they eat.

257 cals; 23 g fat (4 g saturated fat); 12 g protein; 4 g carbs; 1 g total sugars; 0.3 g salt

Recipe originally published in the December 2011 issue of the Sainsbury’s Magazine.



About Polina Pen

Writer, Photographer and Professional Eater


2 thoughts on “Festive Gourmet Feast Special: Langoustines with Garlic, Thyme and Lemon Mayonnaise

  1. This sounds delicious. I’ll make the recipe with shrimp since I can’t buy langoustines.

    Posted by Karen | December 8, 2011, 10:15 pm

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