AuthorBen WatsonCategorySummerAnchoïade is a perfect partner for all things barbecued. This simple recipe will give you enough mayonnaise for a decent gathering around any barbecue. This is a slightly less pokey version of the Seahorse's cross between mayonnaise and anchoïade. I prefer halving the anchovies, capers and mustard, so here's my version of anchioade mayonnaise.
Throw all the ingredients with the exception of the oil and parsley, into a food processor and blend for 1 minute until smooth.
Then while the processor is running, slowly add the oils in a steady stream to emulsify. Pop in the parsley and continue to whizz for a few seconds.
Serve straightaway or store in the fridge for up to two days.
It’s easier to make in decent quantities and if you pasteurise the egg yolk it will be safe to keep in the fridge like regular mayo. To do this put the egg yolks in a glass tumbler and place it in a saucepan of water. Gently heat, stirring with the end of your thermometer/probe until the egg yolk is 61degC. Lift the glass out of the saucepan and tip the yolks into the food processor. Leave for five minutes to cool before adding the other ingredients. If you don’t have a decent food thermometer – get one. They’re £16.99 in Lakeland and you’ll never over, or under, cook anything ever again.
Ingredients
Directions
Throw all the ingredients with the exception of the oil and parsley, into a food processor and blend for 1 minute until smooth.
Then while the processor is running, slowly add the oils in a steady stream to emulsify. Pop in the parsley and continue to whizz for a few seconds.
Serve straightaway or store in the fridge for up to two days.
It’s easier to make in decent quantities and if you pasteurise the egg yolk it will be safe to keep in the fridge like regular mayo. To do this put the egg yolks in a glass tumbler and place it in a saucepan of water. Gently heat, stirring with the end of your thermometer/probe until the egg yolk is 61degC. Lift the glass out of the saucepan and tip the yolks into the food processor. Leave for five minutes to cool before adding the other ingredients. If you don’t have a decent food thermometer – get one. They’re £16.99 in Lakeland and you’ll never over, or under, cook anything ever again.