millier's musings

When making an impromptu variant of Salade Niçoise recently, I suddenly remembered a quick ‘n’ delicious seafood dipping sauce recommended by Mum.
Thought it might make a nice creamy salad dressing.  It did!

Until now, it has existed only on a handwritten scrap of paper.

Anchovy Mayo for Seafood/Salad

1 egg

1 dollop of Dijon mustard

Juice of half a lemon

crushed garlic to taste….

3/4 cup of olive oil

1/2 to whole can of anchovies

capers in salt (soaked in water before using)

Method

Place all ingredients in a container and combine using a hand blender until smooth and creamy.

If using potatoes in the salad, pour dressing over these while spuds are still warm
to allow a greater uptake of flavour.

Nice with some seared tuna or salmon over a bed of lettuce and halved boiled eggs.