Caper-and-white-anchovy aïoli

Caper-and-white-anchovy aïoli

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  • 6
  • Easy
  • Pescatarian
  • 20 minutes


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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