Anchovy MayonnaiseMikkel Vang
Cooks' note:
Anchovy mayonnaise can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
30 min
Yield
Makes about 1 1/4 cups
Ingredients
12 large garlic cloves, peeled and smashed with side of a large heavy knife
3/4 cup whole milk plus additional for thinning sauce
1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
Preparation
Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary.
