Anchovy Cream Mayonnaise

Name: Anchovy Cream Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 2¼ cups (560 ml)
Cuisine: French Classic
Ingredients: 2 egg yolks Egg Yolk; 1/8 cup Dijon mustard (30 ml) Dijon Mustard; 2 cups + 4 tsp grapeseed oil (500 ml) Grapeseed Oil; sel (2 g) Salt; poivre (0.5 g) Pepper; 1/8 cup anchovy cream (30 ml) Anchovy Cream; 1/2 lemons Lemon; 1 Tbsp white port (15 ml) White Port

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

A base for sandwiches, salads, and dips.

Ratio

Dijon Mustard 30 mlGrapeseed Oil 500 mlAnchovy Cream 30 mlWhite Port 15 ml

Ingredients

Egg Yolk2 egg yolks
Dijon Mustard1/8 cup Dijon mustard (30 ml)
Grapeseed Oil2 cups + 4 tsp grapeseed oil (500 ml)
Saltsel (2 g)
Pepperpoivre (0.5 g)
Anchovy Cream1/8 cup anchovy cream (30 ml)
Lemon1/2 lemons
White Port1 Tbsp white port (15 ml)

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Grapeseed Oil, Anchovy Cream, White Port.
Add finishing notes: Egg Yolk, Salt, Pepper, Lemon.
Cap the jar and shake until emulsified.

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1 kitchen · 3 stars

Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Yogurt-Mayo Sauce★★★ KITCHENOn the jar: YOGURT MAYO
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Mayonnaise à la Crème d'Anchois.

Adapted from a Alain Ducasse recipe (Alain Ducasse / Académie du Goût (fondue bourguignonne sauces)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alain Ducasse / Académie du Goût (fondue bourguignonne sauces) (published as “Mayonnaise à la Crème d'Anchois”). Full citation lives in Provenance.

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