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Health and Beauty

Anchovy and caper mayonnaise

A delicious complement to baked salmon when serving it cold

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 20

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Ingredients

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1 medium organic egg yolk
1 teaspoon(s) Dijon mustard
approx 220ml groundnut oil
a squeeze of lemon juice
1½ tablespoons small capers, eg nonpareille, rinsed and chopped
3 salted anchovies, finely chopped
½ teaspoon finely grated lemon zest

Place the egg yolk in a bowl with the mustard and whisk to blend them, then gradually whisk in the oil, a dribble at a time to begin with. The mayonnaise should be so thick it sits in mounds in the bowl. Season with a squeeze of lemon juice, then stir in the capers, anchovies and lemon zest. Cover and chill until required.