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
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.