Description
A rich and creamy Anchovy Mayonnaise that pairs perfectly with numerous dishes. Enjoy it as a dip, spread, or condiment.
Ingredients
Scale
- 2 large garlic cloves, minced
- 4 oil-packed anchovy fillets, drained
- 11/2 teaspoon (5ml) of the oil from anchovies
- 1 large egg yolk
- 1 tablespoon (15ml) lemon juice
- 1/21/2 teaspoon (2.5g) Dijon mustard
- 125ml mild flavored extra-virgin olive oil
- 1 pinch of salt
Instructions
- Mix Anchovies & Egg: Start by tossing the anchovies and egg into your food processor. Blend until you achieve a creamy consistency and the anchovies are finely chopped. You will notice a rich, savory aroma filling the air, which means you are on the right track. Just be careful not to over-process; you want it smooth, not liquidy.
- Slowly Add Oil: While the processor is running, drizzle in your oil gradually. This is crucial for creating that creamy emulsion. The mixture will start to thicken up, giving you a luscious texture. If it seems to split, just pause and give it a good whisk before continuing.
- Incorporate Lemon & Season: Once your mayonnaise is the right consistency, add lemon juice and a pinch of salt. The brightness from the lemon cuts through the richness beautifully, balancing the flavors. If it tastes a bit bland, do not hesitate to add another squeeze of lemon to amp it up.
- Chill Before Serving: Transfer the mixture to a jar and let it chill for about 30 minutes. This allows the flavors to mingle and deepen, making each bite more satisfying. Just remember to give it a good stir before serving, as it may thicken a bit more in the fridge.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: If the aioli starts to split while whisking, pause the oil addition and whisk energetically until it emulsifies again.
- For a smoother texture, if it feels too thick, add a1/2 teaspoon of water or more lemon juice gradually until desired consistency is reached.
- When seeking more garlic flavor, consider adding an extra clove to harmonize with the anchovy taste.
- If rushed, using a food processor can cut down preparation time without compromising flavor.
- For best flavor, allow the aioli to chill for at least 30 minutes to help meld the ingredients beautifully.
- Reheating Instructions: This recipe is served cold and does not require reheating.
- Serving Suggestions: Serve with grilled chicken or steak. Use as a spread for sandwiches or wraps. Pair with vegetable sticks or chips for dipping.
- Recipe Variations: Substitute capers for anchovies for a different briny flavor. Add fresh herbs like parsley or dill for a vibrant twist. Incorporate a splash of hot sauce for a spicy kick.
- Ingredient Notes: When selecting anchovies, choose oil-packed for a richer flavor. Substitutions for anchovies can include extra garlic cloves if desired.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A