Anchovy MayonnaiseRoland Bello
We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup grapeseed oil
3/4 cup olive oil
6 anchovy fillets packed in oil, drained, very finely chopped
Kosher salt, freshly ground pepper
Preparation
Step 1
Whisk egg yolk, mustard, and 1 teaspoon lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.
Step 2
Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.
Recipe notes
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