Lighter Than Mayo! Airy Sauce Perfect for Seafood and Shellfish

To minimize cooking this year, you’ve decided to order everything. For the appetizer, you’ve already reserved some appetizer pastries and small canapés from the caterer. Then, you’re planning a beautiful seafood platter, followed by a lovely pastry log. This saves you from comments about the cooking of the capon and hours in the kitchen, panicking because suddenly, it smells like something’s burning. Plus, you figure it will be lighter.

However, you still need a sauce to go with the langoustines, shrimp, crabs, and shellfish from the fishmonger. And you’ve learned the hard way: homemade mayonnaise isn’t so easy to prepare… Don’t panic, this gourmet sauce is very easy to prepare. Much lighter, it is introduced to us by Chef Eloi Spinnler, from the restaurants Pride, Wrath, and Envy.

To accompany fish and shellfish, Eloi prepares a… Chantilly sauce! According to him, it promises “the perfect balance between the texture of whipped cream and the taste of mayonnaise”. You’ll see there’s no risk of messing it up because it’s made from whipped cream into which a quickly made mayonnaise base is integrated. The result? A delightfully airy sauce, light as a feather. Here’s how to make it…

• 1 egg
• 10 cl of neutral oil
• 300 g of liquid cream with at least 30% fat content
• A dash of vinegar
• Salt, pepper, Espelette pepper

1. Start by preparing a mayonnaise base. After placing the egg yolk, salt, pepper, and a bit of Espelette pepper (if desired) in a mixing bowl, gradually add the neutral oil, while whisking vigorously.

2. In another mixing bowl, prepare whipped cream. In a bowl that has been chilled in the fridge, whip the cream using an electric mixer.

3. Add the mayonnaise base to this whipped cream. Gently fold together using a spatula, then adjust the seasoning if needed.

In no time at all, the Chantilly sauce is ready to enhance your favorite shellfish, all while being light. This is a recipe to keep and use liberally throughout the year…