Get ready to work out your whisking arm, because this one will take a bit of endurance!
Makes a 150 g jar
- 5 pieces good quality anchovies in oil, drained
- 4 big cloves of garlic, peeled
- 3 egg yolks
- Extra virgin olive oil
- juice from half a large lemon
- salt and pepper
Prepare 2 damp kitchen towels and a medium mixing bowl. Wrap towel around the base of the mixing bowl to prevent the bowl from moving during the whisking process.
Crush garlic cloves and sprinkle a good amount of salt on them. With the blade facing away from you, use your fingers to press the tip of the knife and swipe towards you. Keep working until you have made a paste out of all the garlic. What you are doing with the salt and the technique of the knife’s movement will turn the garlic into a paste so that you don’t have large pieces of garlic in the dressing. It will not work if you do not have the salt in the garlic. When ready, set paste aside.
Pureeing the anchovies
Use exactly the same procedure as the garlic. If you’re concerned that the sauce will be too salty, try with a smaller pinch of salt. Once you have turned the anchovies into paste, set it aside.
Pour yolks into the bowl and add a good pinch of salt. Drip olive oil into the yolk in a slow stream so that they don’t split. Whisk mixture, observing the consistency of the mayo and taste it as you whisk. When it reaches your desired consistency and taste, add lemon juice. You can start with a small amount of juice first and taste it as you add the rest of the ingredients, adjusting to your preference.
The final step
Once you are happy with the mayo, start adding the garlic and anchovies. Whisk until well combined, adjusting the taste according to your preferences.