Anchovy Mayonnaise

From the kitchen of Carly

Silky homemade mayo spiked with umami-rich anchovies and bright lemon. The careful emulsion of egg and oil creates a luxurious base; the anchovies dissolve into the background, adding depth rather than fishiness. Perfect for sandwiches, seafood, or grilled vegetables.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large egg yolk
  • 11 teaspoon Dijon mustard
  • 12 tablespoons fresh lemon juice
  • 11/2 cup grapeseed oil
  • 13/4 cup olive oil
  • 16 anchovy fillets packed in oil, drained, very finely chopped
  • 1Kosher salt
  • 1freshly ground pepper

Instructions

  1. Whisk egg yolk, mustard, and 1 teaspoon lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.

  2. Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.