Garlic Anchovy Aioli


Garlic Anchovy Aioli

My friend and fab photographer Alexandra Grablewski turned me on to this classicFrench sauce. It gets a salty taste from the anchovy, but it’s not too fishy. Perfect for crudite, french fries, or as a topping for a burger.

On a chopping board, mince together garlic and anchovy to a paste.  In a bowl, mix together egg yolk, lemon, and mustard.  Pour the oil in drops at first while whisking. Add a little more at a time and whisk in well.  Add the garlic/anchovy paste and mix well.  Season with pepper to taste.  Keeps in the fridge for 4–5 days.                                       

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