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Recipe from: Dave Katz
1 clove garlic
½ teaspoon salt
8 to 10 capers, optional
6 anchovy fillets, drained
⅛ teaspoon ground black pepper
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
6 fluid ounces extra-virgin olive oil
¼ teaspoon tarragon, optional
¼ teaspoon sugar, optional
Using a mortar and pestle, grind the garlic with the salt to make a paste. Add the capers and anchovy fillets and grind in. Mix in the pepper, vinegar, lemon juice, mustard and sugar, if using. Using a whisk to stir continuously, drizzle in the oil in a slow trickle to make a mayonnaise.
Alternately, put all of the ingredients into the small bowl of a processor
and whiz it all together.
I reserve the tarragon to the end, if I am using it, and just stir it in for a visual effect. If you want a stronger anchovy flavour, you can substitute the oil drained from the anchovies for an equal amount of olive oil.