Caper-and-white-anchovy aïoli

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

4 free-range egg yolks
1 t Dijon mustard
2 t white wine vinegar
4 cloves garlic, crushed to a paste
2 cups sunflower oil
12 caper berries
6 gherkins, chopped
12 white anchovies, chopped
1 red onion, chopped finely
30 g Italian parsley, chopped
3 free-range eggs, hard-boiled and chopped
Salt, to taste

Method

Beat the egg yolks, mustard, vinegar, garlic and salt. While beating, slowly pour in the oil until well incorporated. Fold in the remaining ingredients.

Cook's note: This garlicky Mediterranean sauce is a winner with any fish recipe. Capers and anchovies will take it to the next level.

Browse seafood recipes here.

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Caper-and-white-anchovy aïoli

Caper-and-white-anchovy aïoli

Ingredients

Method