Later On

A blog written for those whose interests more or less match mine.

Anchovy mayo

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I just made a new batch of mayonnaise, which I make using my Cuisinart immersion blender and the little beaker that comes with it. Recipe is familiar:

2 egg yolks at room temperature (very important)
3/4 tsp kosher salt
3/4 tsp ground white pepper
1 Tbsp Dijon mustard (I use Grey Poupon)
juice of 1 lemon (and sometimes I add the zest), sometimes juice of 1.5-2 lemons (as today)
2 anchovies from a jar (not canned)

I blend that for a while, then slowly add:

1 cup extra virgin olive oil (today 3/4 c Enzo’s Bold and 1/4 c Enzo’s Meyer Lemon Infused). I am going to try using a 1 c of the Meyer-lemon olive oil and see how it is. – Update: When making mayonnaise, I now use 1 c of the Meyer-Lemon-Infused olive oil, none of the bold.

Add very small amounts at first, blending well after each addition, but toward the end you can add a bit more each time. With experience, you can add somewhat larger amounts initially.

Scrape/pour into container and refrigerate. This tasted great: no discernible anchovy taste per se, but a richer taste.

Written by LeisureGuy

1 May 2016 at 1:39 pm

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