AIOLI, GARLIC AND ANCHOVY (Puttanesca)
White anchovies are especially nice in this. They are brined and packed in EVOO.
2 cloves garlic
- 1 1/2 teaspoons sea salt
- 2 egg yolks, room temperature
- 3 ounces grape seed oil
- 3 ounces EVOO
- 1/2 lemon, juiced
- 2 fillets of anchovy in oil, mashed to paste (use more or less as desired)
Mash garlic into paste with salt; add lemon juice, anchovy paste and blend. Stirring with a whisk, slowly add the combined oils in a steady stream; until blended and smooth.