Beer-battered shrimp with classic tartar sauce

In a bowl, combine the mayonnaise, shallots, capers, cornichons and lemon juice. Mix well. Add the parsley and stir to combine. Refrigerate until ready to serve.

Whisk together the egg yolks, vinegar and mustard in a medium bowl until pale in color. Add the oil drop by drop, whisking constantly, until the mixture begins to thicken.

Continue whisking in the oil more steadily now, until all the oil is incorporated. Important note: If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store in the refrigerator until ready to use; keeps for two days. Makes 3 1/3 cups.

Food processor method: Combine the egg yolks, vinegar and mustard in the bowl of a food processor. Process for 30 seconds, then very slowly drizzle the oil a few drops at a time. After pouring in half a cup, drizzle the remaining oil in a thin stream. Season with salt to taste.

Whisk together the ale, flour, salt, baking powder and cornmeal. Refrigerate for 30 minutes.

Heat the oil to 375 degrees in a large, heavy (5- to 6-quart) saucepan. Meanwhile, place the shrimp in a bowl, add the cornstarch and toss to coat.

When the oil is hot, dip the shrimp, a few at a time, into the batter, holding the shrimp by the tail and letting excess batter drip off. Fry the shrimp in batches for 1 to 2 minutes in the oil.

Drain on paper towels. Serve immediately with classic tartar sauce.