Name: Rosemary and Anchovy Mayonnaise
Ingredients: ½ clove garlic, peeled and minced; few squeezes lemon juice; approx. 75 ml or 8 scant tablespoons rosemary oil or olive oil infused with rosemary; approx. 325 ml groundnut or sunflower oil; 3 egg yolks; 9 anchovy fillets in olive oil, drained and finely chopped

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Anchovy really does give something to meat (though this mayonnaise is also wonderful with crabcakes or indeed any fishcakes).

You can use bought rosemary-infused oil, or make your own, or leave the rosemary out and let the anchovies speak eloquently for themselves.

Ingredients

9 anchovy fillets in olive oil, drained and finely chopped
½ clove garlic, peeled and minced
3 e

Method

Mash the anchovies and garlic to form a paste and then whisk together with the egg yolks in a large bowl. The egg yolks should be at room temperature. You can use an electric hand-held mixer (or indeed a free-standing one) but what you can’t use, and I’m sorry to be a bore about this, is the food processor. Drip by slow drop, pour in the sunflower or groundnut oil, whisking all the while. The m

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Ingredients

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