Mariangela Montanari from La Ca Dal Non in Modena inspired us to create this addictive mayonnaise with anchovies and balsamic vinegar. Now we’re using it for everything! First, soak meaty Sicilian anchovies in a few tablespoons of Mariangela’s 3-year aged balsamic saba. Then, blend them with egg yolks and extra virgin olive oil. Finally, season with lemon zest and black pepper. The result is a silky, rich mayo with plenty of umami depth and just the right touch of acidity. Mariangela uses it as a dip for raw crunchy vegetables, and we love it spread on a juicy tomato sandwich.
Testa Conserve preserves their anchovies in 100% extra virgin olive oil, and you should absolutely use as much of that precious oil as you can in this recipe. Supplement it with a balanced EVOO without too much bitterness or spiciness, such as Pianogrillo.
Ingredients
TIME: 10 minutes (+ 30 minutes soaking time)
YIELD: about 1 cup
- Anchovy fillets in extra virgin olive oil, 6-8
- Balsamic Saba 3, 2 Tbsp
- Egg yolks, 2
- Extra virgin olive oil, 200ml / 6.8oz (see intro)
- Lemon zest, from 1 lemon
- Freshly ground black pepper, to taste
- Fine sea salt, to taste (optional)
Preparation
- In a small bowl, soak the anchovy fillets in the balsamic for 30 minutes.
- Pour the balsamic-soaked anchovies into a high-sided, narrow container and add the egg yolks. Blend with an immersion blender (alternatively, use a mini food processor).
- Slowly trickle in the extra virgin olive oil, blending continuously, until a stable emulsion forms.
- Stir in the lemon zest and season with black pepper. Taste and adjust for salt if necessary, though you may find the anchovies bring plenty of saltiness to this sauce.
- Use immediately or store in the fridge in a tightly sealed container for up to five days.
