Lemon and Anchois Aioli

Intended to be served with  Veal Chops, with the leftover sauce offering a great base for a Caesar Salad dressing.

Serves 2.

  • ¼ teaspoon crushed garlic
  • 1 teaspoon minced anchovy filets
  • 2 teaspoons capers
  • 125 ml mayonnaise
  • ¼teaspoon grated lemon rind
  • 1 teaspoon lemon juice
  • Salt and freshly ground pepper
  • 2 tablespoons whipping cream
  1.  Combine garlic, anchovies, capers, mayonnaise, lemon rind and lemon juice.
  2. Season with salt and pepper.
  3. Stir in whipping cream.




This entry was posted in Sauce served cold / Sosy zimne. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *