Bonito-Mustard-Anchovy Mayonnaise

Name: Bonito-Mustard-Anchovy Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (290 ml)
Cuisine: Mediterranean
Ingredients: about 3 yolks (50 g) Egg Yolk; about 1½ tsp (7 ml) Lemon Juice; ⅔ cup (165 ml) Olive Oil; 1 Tbsp (15 ml) Water; 30 g Bonito; about 7½ fillets (30 g) Anchovy; 1½ tsp (8 ml) Grain Mustard; about ¼ tsp (2 ml) Soy Sauce; sal Salt

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

SPREAD · GRILLED FISH & SEAFOOD

A spread for grilled fish & seafood. The same recipe pairs it with Spicy Cayenne Oil, the spicy oil.

Alija's bonito-anchovy mayonnaise for grilled fish.

On the jar

MAYONNAISE

Method: shake
Yield: about 1¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 7 mlOlive Oil 165 mlWater 15 mlGrain Mustard 8 mlSoy Sauce 2 ml

Ingredients

Egg Yolkabout 3 yolks (50 g)
Lemon Juiceabout 1½ tsp (7 ml)
Olive Oil⅔ cup (165 ml)
Water1 Tbsp (15 ml)
Bonito30 g
Anchovyabout 7½ fillets (30 g)
Grain Mustard1½ tsp (8 ml)
Soy Sauceabout ¼ tsp (2 ml)
Saltsal

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 3½ EGG YOLKS.
Cap the jar and shake until emulsified.

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Companion jar

Bonito-Mustard-Anchovy Mayonnaise wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 1 national award

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Josean Alija. Basque / vegetable-forward. Cited awards include: Michelin 1* (Nerua, Guggenheim Bilbao).

Originally published as Mahonesa de Bonito, Mostaza y Anchoas.

Adapted from a Josean Alija recipe (Josean Alija (Nerua) / Club de Gourmets, "La cocina callada" feature).

FAQ

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 Josean Alija (Nerua) / Club de Gourmets, "La cocina callada" feature (published as “Mahonesa de Bonito, Mostaza y Anchoas”). 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.

Companion jar