Punchy anchovy aioli

This very speedy dip, with Caesar salad dressing vibes, packs a lot of flavour.

Punchy anchovy aioli

BBQ sauce, anchovy aioli & minted yoghurt dip

I often make this with other dips, such as my BBQ sauce or a refreshing spiced minty yoghurt.

A really good commercial mayo makes all the difference here and a batch can be made up in moments.

For a more classic Caesar-style dressing, add enough grated Parmesan and the juice of a lemon or lime to your own tastes. You can vary it further by adding chilli flakes or toasted spices if you prefer.

Recipe: punchy anchovy aioli – serves about 4

Punchy anchovy aioli

• 3 tablespoons good quality mayonnaise
• 1-2 fat cloves of garlic, peeled
• 3-4 tinned anchovies, drained of excess oil
• a little finely grated lemon or lime zest
• a few squeezes of lemon or lime juice
• a few grindings of black pepper
• a sprinkling of chilli flakes, optional

(1) Add the ingredients to a small blender and pulse until blended to your liking : you can give it just a few pulses to retain texture or pulse more thoroughly if you prefer a smoother aioli.

NB: alternatively, you can use a pestle and mortar (or the blade of a knife on the chopping board) to pound the anchovies and garlic together first before mixing with the other ingredients.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip