Olive Anchovy Mayo Recipes

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ANCHOVY MAYONNAISE



Anchovy Mayonnaise image

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

Provided by Mona Talbott

Yield Makes about 1 cup

Number Of Ingredients 7

1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup grapeseed oil
3/4 cup olive oil
6 anchovy fillets packed in oil, drained, very finely chopped
Kosher salt, freshly ground pepper

Steps:

  • Whisk egg yolk, mustard, and 1 teaspoon lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.
  • Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.

OLIVE-ANCHOVY MAYO



Olive-Anchovy Mayo image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

ANCHOVY MAYONNAISE



Anchovy Mayonnaise image

Time 30m

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

12 large garlic cloves, peeled and smashed with side of a large heavy knife
3/4 cup whole milk plus additional for thinning sauce
1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise

Steps:

  • Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary.

BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)



Black Olive, Anchovy, & Caper Spread (Garum) image

In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"

Provided by TxGriffLover

Categories     Low Protein

Time 1h10m

Yield 1 3/4 cups

Number Of Ingredients 9

2 cups pitted black olives, such as nicoise (see note)
4 anchovy fillets, chopped and mashed with a fork
2 tablespoons capers, drained
1 large garlic clove, crushed with a garlic press
1 large hard-cooked egg yolk, mashed with a fork
2 tablespoons dark rum (or brandy)
1/2 teaspoon Dijon mustard
4 tablespoons fragrant extra virgin olive oil
grilled bread, toast or breadstick, for serving

Steps:

  • Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
  • Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.

Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9

CAULIFLOWER WITH ANCHOVY MAYONNAISE



Cauliflower With Anchovy Mayonnaise image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Coarse sea salt
1 egg yolk
1 tablespoon lemon juice, from Meyer lemons, if possible
4 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
Freshly ground pepper (black, red, green, grains of paradise, whatever you like)
3/4 cup peanut oil
1/4 cup extra virgin olive oil
1 1/2 pounds cauliflower, trimmed into walnut-size florets

Steps:

  • Fill a large pot with water. Season with coarse sea salt, and bring to a boil. Meanwhile, in a small bowl, combine egg yolk, lemon juice, half the anchovy paste, a large pinch of salt and several turns of the pepper mill. Whisk together vigorously.
  • Gradually add peanut oil, whisking in a few drops at a time. Once mixture begins to emulsify, oil may be added faster, in a thin stream. After peanut oil is added, begin whisking in olive oil. Whisk in remaining anchovy paste. Mixture should be highly seasoned, and anchovy should be pungent but not unpleasantly so.
  • When water comes to a boil, add cauliflower, and cook until tender but still slightly crisp, about 3 to 4 minutes (may also be steamed). Drain, and run under cold water. Lay out on a dish towel to dry, then transfer to a serving bowl. Pour 1/2 cup mayonnaise on top, and toss to coat. Taste and adjust seasoning. Serve, with remaining mayonnaise on the side, or save it for sandwiches.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 45 grams, Carbohydrate 9 grams, Fat 57 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 603 milligrams, Sugar 3 grams

ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE



Roasted Artichokes With Anchovy Mayonnaise image

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

1 large lemon
4 medium artichokes (about 2 pounds)
Salt and pepper
1 large bunch thyme sprigs
Extra-virgin olive oil
2 tablespoons roughly chopped parsley, for garnish
1 cup mayonnaise, preferably homemade
6 anchovy fillets, rinsed, blotted and finely chopped
1 teaspoon capers, rinsed, blotted and finely chopped
1/2 teaspoon grated lemon zest and 2 tablespoons juice (from 1 lemon)
1/2 teaspoon grated garlic (from about 2 medium cloves)
Pinch of ground cayenne
Salt and pepper, to taste
Lemon wedges (optional)

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.

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