April 13, 2009 § 1 Comment
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 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)
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.