Best 2 Anchovy Mayonnaise Recipes
**Indulge in the Savory Delights of Anchovy Mayonnaise: A Culinary Journey Through Classic and Creative Recipes**
Embark on a culinary adventure with anchovy mayonnaise, a versatile condiment that elevates ordinary dishes into extraordinary experiences. Discover the art of crafting this delectable spread, ranging from traditional preparations to innovative twists that tantalize the taste buds. Explore variations such as Anchovy Mayonnaise with Lemon and Herbs, a refreshing and zesty take on the classic, or venture into the realm of culinary fusion with Asian-Inspired Anchovy Mayonnaise, where the umami flavors of anchovies harmoniously blend with Asian spices. Prepare to elevate your sandwiches, salads, and seafood dishes with this versatile condiment, as each recipe unveils a new dimension of flavor.
ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE
You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes' sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.
Provided by David Tanis
Categories lunch, vegetables, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
- Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
- Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
- Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
- Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
- As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
- When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.
ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE
Categories Sandwich Beef Leafy Green Herb No-Cook Picnic Quick & Easy Mayonnaise Rosemary Summer Watercress Tortillas Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
- Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
- Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.
Tips
- Fresh is Best: For the best flavor, use fresh anchovies. If you can't find fresh anchovies, frozen or canned anchovies can also be used.
- Properly Clean and Fillet: To ensure the freshest taste and avoid bitterness, gut, descale, and fillet the anchovies correctly before using them in the mayonnaise.
- Dry Thoroughly: Use a paper towel to thoroughly dry the anchovies before blending them with the other ingredients. This will help prevent the mayonnaise from becoming too oily.
- Use Quality Ingredients: High-quality ingredients make a big difference in the final product. Use a good quality mayonnaise, fresh lemon juice, and flavorful herbs and spices.
- Adjust to Taste: Taste the mayonnaise as you make it and adjust the seasonings to your preference.
Conclusion
Anchovy mayonnaise is a versatile condiment that can be used in various ways. It is a great addition to sandwiches, wraps, salads, and even as a dipping sauce for seafood. This recipe provides a simple and easy-to-follow guide for making anchovy mayonnaise at home. With just a few simple ingredients and a few minutes of your time, you can create a delicious and flavorful condiment that will elevate your culinary creations to the next level.
Whether you are a seasoned cook or a beginner in the kitchen, this anchovy mayonnaise recipe is a great place to start. It is an excellent way to incorporate the unique flavor of anchovies into your dishes and add a touch of sophistication to your meals. So, gather your ingredients, roll up your sleeves, and give this recipe a try. Your taste buds will thank you!
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