August is a Crayfish frenzy in Norway and Sweden. With the long hours of daylight, there is ample time to fish in the rivers for these little freshwater lobsters and party with friends well into the mid summer night.
If you are tempted (seeing that we are about to get some sunshine) You can get Crayfish from your local fishmonger. Cook them as you would Lobster and serve them with a delicious Mayonnaise. Have a look at these recipes for Cooking the Crayfish, here is an easy and delicious home made recipe for the Mayonnaise.
For the mayonnaise
2 free-range egg yolks
1 tsp Dijon mustard
2 pinches sea salt
pinch ground white pepper
250ml/9fl oz grapeseed oil
1 tsp white wine vinegar
2 tsp lemon juice
For the mayonnaise, whisk together the egg yolks, mustard, salt and pepper in a large mixing bowl.
Start adding the oil in a thin trickle, whisking energetically until the oil is absorbed and the mixture turns pale yellow and thickens, usually after adding about 150ml/12fl oz of the oil.
If you add the oil too quickly the mayonnaise is very likely to curdle, so be very cautious at the start. *
Thin down or loosen the consistency with the vinegar and lemon juice then whisk in the remaining oil.
Taste and correct the seasoning if necessary. Store in a covered container in the fridge.
*If the mayonnaise separates, add one teaspoon of mustard in a separate bowl and gradually incorporate the curdled mayonnaise until smooth.