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Recipe: Anchovy aioli

October 12, 2013
  • Anchovy aioli goes best with olive or country bread that's been toasted, lightly oiled and rubbed with garlic. Sprinkle with sliced Italian parsley.
Anchovy aioli goes best with olive or country bread that's been toasted,… (Kirk McKoy / Los Angeles…)

Anchovy aioli

10 minutes. Makes a scant ¾ cup

2 to 3 cloves garlic

3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife

1 tablespoon extra-virgin olive oil

2 teaspoons fresh lemon juice, more to taste

1/2 cup prepared mayonnaise

Kosher salt

Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated. Taste, adding kosher salt and additional lemon juice if needed.

EACH OF 12 TABLESPOONS

Calories 80

Protein 1 gram

Carbohydrates 1 gram

Fiber 0

Fat 9 grams

Saturated fat 1 gram

Cholesterol 7 mg

Sugar 0

Sodium 101 mg

NOTE: Use a generous slather on preferably olive or country bread that's been toasted, lightly oiled and rubbed with garlic. Sprinkle with sliced Italian parsley.

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