Sauce for Lobster Salad

Ingredients

• 3 whole Hard-boiled egg yolks (From hard-boiled eggs)
• 2 tablespoons Lobster coral (roe/spawn) (Red coral from the lobsters)
• 0.5 teaspoon Dry mustard powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Anchovy essence or anchovy paste (A dash)
• 0.75 cup Olive oil or vegetable oil
• 3 tablespoons White wine vinegar or tarragon vinegar
• 1 teaspoon Mushroom ketchup (Can substitute with soy sauce)
• 1 teaspoon Indian tapp sauce or tamarind sauce (Can substitute with additional vinegar)

Instructions

1. 1Place the hard-boiled egg yolks and lobster coral in a mixing bowl. Using a fork or the back of a spoon, mash them together until smooth and well combined.
2. 2Add the dry mustard, salt, cayenne pepper, and anchovy essence to the egg yolk mixture. Mix thoroughly until all seasonings are evenly distributed.
3. 3Begin adding the oil very slowly, drop by drop at first, while whisking constantly. As the mixture begins to thicken and emulsify, gradually increase to a thin, steady stream. Continue whisking until all oil is incorporated and the sauce is thick and creamy.
4. 4Whisk in the vinegar, mushroom ketchup, and Indian tapp sauce until fully incorporated. Taste and adjust seasoning if needed.
5. 5Transfer the sauce to a serving bowl or storage container. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Use to dress lobster salad.