THIS & THAT



My friend and fab photographer Alexandra Grablewski turned me on to this classicFrench sauce. It gets a salty taste from the anchovy, but it's not too fishy. Perfect for crudite, french fries, or as a topping for a burger.

MAKES ABOUT ½ CUP

1 garlic clove
2 anchovy filets
1 large egg yolk
1 tablespoon fresh
lemon juice
½ teaspoon dijon mustard
1⁄3 cup vegetable oil
pepper


  1. On a chopping board, mince together garlic and anchovy to a paste.
  2. In a bowl, mix together egg yolk, lemon, and mustard.
  3. Pour the oil in drops at first while whisking. Add a little more at a time and whisk in well.
  4. Add the garlic/anchovy paste and mix well.
  5. Season with pepper to taste.
  6. Keeps in the fridge for 4–5 days.

TIP:

Photography by Paul 'Sweet Paul' Lowe

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