Anchovy Mayonnaise

Name: Anchovy Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 25 fillets (100 g) Anchovy; about 6 Tbsp (100 ml) Milk; about 1 yolk (18 g) Egg Yolk; 1 cup (250 ml) Grapeseed Oil; 2 Tbsp anchovy mash (30 ml) Anchovy Mash; 2 tsp Dijon (10 ml) Dijon Mustard; juice ½ lemon (15 ml) Lemon Juice; sugar to taste Sugar

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

SPREAD · GARDEN VEGETABLES & ROCKET

In the published recipe, this is the spread for Chefs Collective. The same recipe pairs it with Olive Sauce, the olive sauce.

A base for sandwiches, salads, and dips.

On the jar

ANCHOVY

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Milk 100 mlGrapeseed Oil 250 mlAnchovy Mash 30 mlDijon Mustard 10 mlLemon Juice 15 ml

Ingredients

Anchovyabout 25 fillets (100 g)
Milkabout 6 Tbsp (100 ml)
Egg Yolkabout 1 yolk (18 g)
Grapeseed Oil1 cup (250 ml)
Anchovy Mash2 Tbsp anchovy mash (30 ml)
Dijon Mustard2 tsp Dijon (10 ml)
Lemon Juicejuice ½ lemon (15 ml)
Sugarsugar to taste

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:

3 kitchens · 8 stars · 1 national award

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

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Provenance

Kei Kobayashi. French / Japanese. Cited awards include: Michelin 3* (Kei); Le Chef 100.

Adapted from a Kei Kobayashi recipe (Kei Kobayashi / Metropolis Japan (Chefs Collective)).

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 Kei Kobayashi / Metropolis Japan (Chefs Collective) (published as “Anchovy Mayonnaise”). 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