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Easy
Published 1998
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.
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