Sexy sauces - anchovy mayo

Sexy Sauces Part 2 - Anchovy Mayo

If ever there was an argument to whip together a home-made mayonnaise, it would be this recipe. Exceptional dolloped on grilled green vegetables, warm bowls of lentils, salads or grilled lamb chops.

INGREDIENTS

• 4-5 anchovies
• 1 garlic clove, peeled
• Pinch of salt
• Juice of ½ lemon
• 1 tsp dijon mustard
• 2 eggs, room temperature
• 250ml vegetable or flavourless oil
• 250ml extra-virgin olive oil
• Splash of sherry vinegar or red wine vinegar

Method

1. Make the mayonnaise first. In a pestle and mortar, crush the anchovies and garlic together with a small pinch of salt until you have a paste, then stir in the juice of ½ a lemon. Then scrape this into a large mixing bowl. Then add the dijon mustard and egg yolks and whisk through.

1. Start adding the vegetable oil first, drip by drip, whisking it constantly. Increase to a thin, steady stream as you see the mix begin to thicken and emulsify.

1. Once all the oil is incorporated, do the same with the olive oil. check the seasoning and add more lemon juice, salt or vinegar to taste.

Chipotle Mayonnaise Made with Aquafaba

A gloriously smoky, slightly fiery mayonnaise that is wonderful with seafood, avocados, grilled corn and anything crispy.

INGREDIENTS

• 60ml aquafaba
• 1 garlic clove, crushed
• 2-3 tsp chipotle en adobo
• ½ tsp salt
• 1-2 tsp soft brown sugar, to taste
• 2 tsp cider vinegar
• 150 ml vegetable or groundnut oil
• 50-75ml extra virgin olive oil

Method

1. Place the aquafaba, garlic, chipotle, sugar, salt and vinegar in a jug and blitz with a hand blender on its highest setting for a minute or so until completely incorporated.

1. Measure the oil out in a jug, then with the hand blender running, slowly add to the aquafaba in a few drips initially, slowly increasing to a thin, steady stream. Move the blender up and down to incorporate a little air if you can. It'll only begin thickening towards the end.

1. Once all the oil has been incorporated and you have a lovely, thick emulsion, taste and add a little more vinegar (or squeeze of lemon), chipotle or salt to taste.