You’re going to love this Anchovy Mayonnaise! It’s rich, creamy, and adds a surprising twist to all your favorite dishes. Trust me, it’s not as fishy as it sounds, promise!

This recipe fixes bland mayo, dull texture, and inconsistent emulsions by delivering a tangy anchovy aioli with smooth creaminess and reliable whisking results.

I used to get pretty nervous about making my own mayonnaise. Sometimes, it just wouldn’t come together, and I’d end up with a goopy mess instead of that silky smooth sauce I wanted. But this easy recipe fixed all that.

It takes just 15 minutes to whip up, and the ingredients are super simple. You can have a delicious sauce ready to spread on sandwiches or serve with grilled meats in no time. Plus, you won’t have to worry about achieving that stable emulsion!

If you love your sauces with a little kick, you should check out this Garlic Parmesan Green Beans with Bacon recipe. It’s another way to add flavor to your meals!

Why You Will Love This Recipe

Unique Umami Flavor: This anchovy mayonnaise brings a savory depth that enhances any dish without being overpowering. It’s a surprisingly delicious twist on regular mayo.
Creamy Texture: The richness of the mayonnaise pairs beautifully with the briny anchovies, creating a smooth and velvety condiment that’s just right for dipping or spreading.
Quick and Easy: You can whip this up in under 15 minutes, making it a fantastic choice for those busy days when you still want something tasty.
Convenient Storage: You can keep this mayonnaise in the fridge for up to two days, so it’s ready and waiting for your next sandwich or grilled meat dish.

Homemade Anchovy Aioli Recipe

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Author: Charlene
Prep Time: 5 minutes
Cool Time: 30 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: condiment
Method: blending
Cuisine: Mediterranean
Diet: Vegetarian

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

Cook Mode

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

Find it online: https://bakeitwell.com/anchovy-mayonnaise

Recipe 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 a 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, allowing the aioli to chill for at least 30 minutes helps meld the ingredients beautifully.

Serving Suggestions

Serve this anchovy mayonnaise with grilled chicken or steak for a savory addition to your meal. Use it as a spread for sandwiches or wraps, or pair it with vegetable sticks or chips for dipping.

This aioli works well as a flavorful component in other dishes like pasta salads, seafood platters, or potato salads. You can also incorporate it into dressings for a zesty twist on your usual condiments.

Add a drizzle of fresh lemon juice over the aioli to brighten up its flavor. For more depth, consider mixing in some fresh herbs before serving.

Recipe variations

You can use capers instead of anchovies for a different briny flavor in your aioli.
Add 1 tablespoon of fresh chopped herbs like parsley or dill for a vibrant twist in taste.
Either use 1 teaspoon of hot sauce for a spicy kick or add a dash of smoked paprika for a smoky flavor.
If you’re scaling the recipe, double the amounts for a larger batch by using 2 large egg yolks and 250ml of olive oil.

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How to Store?

To keep your anchovy mayonnaise fresh, follow these storage tips:

Refrigeration: Store anchovy mayonnaise in an airtight container in the refrigerator for up to 2 days.

Freezing: Wrap the mayonnaise tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before using.

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