blend · mayo
★ STARRED KITCHENPrep 10 minAnchovy Mayonnaise
Independent adaptation of a publicly published Andreas Döllerer recipe. Not affiliated with, sponsored by, or endorsed by Andreas Döllerer.
SPREAD · VEGETABLES & GRILLED MEATS
A spread for vegetables & grilled meats. The same recipe pairs it with Lemon Oil-Riesling Marinade, the lemon oil-Riesling marinade.
Andreas Döllerer's anchovy mayonnaise for grilled meats.
On the jar
ANCHOVY
- Method
- blend
- Yield
- about 1 cup
- Ingredients
- 8
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 2 yolks (36 g)
- Sunflower Oil½ cup (120 ml)
- Dijon Mustardabout 3 Tbsp (38 ml)
- Anchovyabout 6 fillets (24 g)
- Saltabout ⅛ tsp (1 g)
- Sugarabout ¼ tsp (1 g)
- Cayenne⅛ tsp (0.3 g)
- Lemon Juicejuice 1/2 lemon
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Anchovy Mayonnaise wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Andreas Döllerer works in Alpine / Austrian at Döllerer; credentials include Michelin 2* (Döllerer, Gault Millau).
Originally published as Sardellenmayo.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Andreas Döllerer / Die Presse (published as “Sardellenmayo”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.