Anchovy aioli

by Luke Mackay

A sauce for roast meats, a dip for crudités, or the base for a tremendous dressing

This does a lot of heavy lifting: a sauce for roast meats or sandwiches, a dip for crudités, or the base for a tremendous salad dressing. It must be pungent and abrasive—that is the point. Not for the faint hearted. Or a first date.


1 large garlic clove
3 salted anchovies, rinsed and filleted
120ml mild olive oil (not extra virgin) or vegetable/rapeseed oil
1 egg yolk
1 tsp English mustard
Juice of ½ a lemon


Mash the garlic and anchovy fillets to a paste using a pestle and mortar or blitz in a food processor with a splash of oil. Whisk the egg yolk together with the mustard and then slowly add the oil in a thin almost indiscernible trickle. When the oil is fully incorporated, you will have a stiff mayonnaise to which you can now stir in the anchovy, garlic and lemon juice. Season with salt and pepper.

You can now use as a dip for radishes or other raw vegetables or as I did, as a condiment for a rack of lamb and purple sprouting broccoli.

Recipe: Luke Mackay