Ailloli Chilled Shrimp
|Prepared court bouillon||1 Liter|
|Garlic||2 Clove (10 gm), pounded|
|Dijon mustard||3 Milliliter|
|Olive oil||250 Milliliter|
|Wine vinegar||20 Milliliter|
Cook the shrimp in simmering court bouillon for 15 minutes, drain, place in a mixing bowl and chill.
In a blender or food processor cream the garlic, egg yolks, salt, pepper and mustard.
With the machine running add the oil in a slow thin stream.
Add the vinegar.
Pour into a serving bowl, serve as dip in the centre of a platter surrounded by the chilled shrimp.