Sherry Mayonnaise

We’re building a shrimp salad.

So. We’ve made Julia Child’s Peas and set them aside to cool; now let us turn our attention to the sauce – not unlike a Rémoulade, and just the thing to combine with shrimp, peas, and scallions.

You certainly can make your own mayonnaise, it’s really easy with a food processor; you can even make mayonnaise without eggs, but I just went with my old standby of Hellmann’s.


It’s good. It’s simple. And I was fussing about the kitchen enough.

First thing, though. Let us talk about the sherry.

This is not a time to use any of that “cooking sherry” from the supermarket shelves. Go and buy a decent bottle of real sherry – this one comes from Trader Joe’s, but the old standby Harvey’s Bristol Cream Sherry is available most everywhere, is not that expensive (like, under $10 around here), and will work a treat.

•1/2 cup mayonnaise
•2 tbsp ketchup or cocktail sauce
•1 tbsp dried parsley
•2 tbsp sherry
•1 tsp Dijon mustard
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/8 tsp salt
•Black pepper

Add the ingredients to a large bowl and whisk to combine. Stash in the fridge for a couple of hours to allow the flavors to combine.

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