This preparation can be used to complete a Sauce Mayonnaise which can then serve as an accompaniment for lobster and crawfish and can thus be said to create a new derivation of Mayonnaise.
Pound any available remains and shells of shell fish. Instead of butter use the same amount of oil, weight for weight, as the shellfish, i.e.
Pound the shellfish remains to a fine paste and add the oil little by little, turning the pestle in the mortar to mix. Pass through a fine sieve and then through a tammy cloth. On no account should this preparation be warmed.