Mayonnaise-Based Seafood Sauces

Mayonnaise, long used as an accompaniment to shellfish and other seafood, can be enhanced with braising liquids, stocks, tomalley, and coral. Cooking liquids from shellfish can be used to flavor mayonnaise using one of two methods: The first is simply to whisk the cooking liquid into a mayonnaise made in advance. The second is to make a sabayon by whisking shellfish cooking liquid (about a tablespoon/15 milliliters per yolk) into the egg yolks over medium heat to form a foamy emulsion before the oil is added.