Rosemary and Anchovy Mayonnaise

Preparation info
    • Difficulty


Appears in

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.


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


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