Anchovy mayonnaise

Tam West

Slather on fried fish or shellfish fritters, use as a dipping sauce for chicken or fish fingers, dollop on new potatoes and roast veges, mix through a potato salad, and spread in roast meat sandwiches. Use fewer or more anchovies, to taste.

Ingredients

2	Free-range egg yolks
½	Lemons, zest and juice, plus extra lemon juice to taste (Main)
2 tsp	Dijon mustard
150 ml	Grapeseed oil, or light olive oil or other neutral oil (Main)
50 g	Anchovies (Main)
1 small handful	Olives, black or green, chopped (Main)
1 Tbsp	Capers, roughly chopped (Main)
1 small bunch	Chervil, or parsley, chopped

Directions

1. In a food processor blitz egg yolks with the lemon zest and juice and the dijon mustard until smooth. With the motor running, slowly drizzle in grapeseed oil (or light olive oil, or other neutral oil) until it thickens. Place in a bowl.
2. Finely chop and smoosh anchovies into a paste and add to the mayo (along with any oil from the can). Add chopped olives and capers and mix together. Chill.
3. To serve, add a small bunch of chopped chervil or parsley, freshly ground black pepper and lemon juice to taste.

More of Warren's olive, caper and anchovy Mediterranean recipes

• Club med couscous
• Anchovy, olive and caper butter
• Green olive tapenade