Juniperpier Anchovy Mayonnaise

Name: Juniperpier Anchovy Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: Asian
Ingredients: 100 g salted anchovies (mash base) Anchovy; 100 ml milk (mash base) Milk; 1 yolk Egg Yolk; 250 ml grapeseed oil 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.

A base for sandwiches, salads, and dips.

Ratio

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

Ingredients

Anchovy — 100 g salted anchovies (mash base)
Milk — 100 ml milk (mash base)
Egg Yolk — 1 yolk
Grapeseed Oil — 250 ml grapeseed oil
Anchovy Mash — 2 Tbsp anchovy mash (30 ml)
Dijon Mustard — 2 tsp Dijon (10 ml)
Lemon Juice — juice ½ lemon (15 ml)
Sugar — sugar 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.

Companion jar

Juniperpier 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:

4 kitchens · 4 stars · 4 national awards

Tallowroom Mayonnaise À La★ STARRED KITCHEN
Ivoryrail Blueberry NuocNATIONAL AWARD WINNER
Umberroom Easy NuocNATIONAL AWARD WINNER
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Anchovy Mayonnaise.

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?

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 Kei Kobayashi / Metropolis Japan (Chefs Collective) (published as “Anchovy Mayonnaise”). Full citation lives in Provenance.

Companion jar