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10 minutes

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20 minutes

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45 minutes

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1 hour and 15 minutes

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15 - 20 minutes

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15 minutes

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30 minutes

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20 minutes

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15 minutes

Anchovy recipes

Caper-and-white-anchovy aïoli

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.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Broccoli with mustard dressing

Chocolate-and-raspberry banana cakes

Buttermilk apple muffin squares

Tomato and anchovies roasted in garlicky cream

Pavlova tropicana

Lamb koftas with grilled leeks

Chocolate sesame fondant

Chargrilled cauliflower with hazelnuts and celery

Best bloody Mary

Salt-and-vinegar chips

Hot cross bun breakfast butties

Caper-and-white-anchovy aïoli

Caper-and-white-anchovy aïoli

Ingredients

Method