Anchovy mayonnaise

I made this from my leftover lobster. Warm potato salad with lobster claws and anchovy mayonnaise.

I saw that trick in a bonus scene from the mind of a chef where Chef Ludo Lefebvre visits a friend of his, chef Inaki aizpitarte. He blends a bit of chicken stock (fond blanc) with anchovies and a bit of the anchovy oil and emulsifies it with neutral oil.

I tried, it's delicious! The texture is amazing. Works a treat with potato and Lobster. It reminded me of something I used to do, Blending silken tofu with anchovy. It's very similar and pretty much fat free.

mind of a chef here.

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Comments

wolfiegirl

Fab!!

fisher23

Nice, my only question is how did you have leftover lobster, lol! Thanks for the link, I'll add that to my repertoire.

naithaddi

@John Fisher ;-) Leftover lobster from Saturday tasting menu, I used only the tail for dish, so I had leftover claws vacuum packed in the fridge.

Bob_Marcellino_302808

Is it hard to get that kind of emulsification with just oil and broth? And what's the ratio? I saw that clip too recently and was intrigued for sure.

pd3ski_278514

That's just pure comfort food!🍴👍

naithaddi

It looks like it's not going to work but then it comes together. I used a whole tin of anchovy that type. for the chicken broth I tried to approximate what I saw in the video, then I used enough oil to get the consistency I was looking for. It's all about experimenting. I added some lemon juice as well. I don't know the science behind this type of emulsion between stock and oil. Maybe the protein or gelatin in the broth help the emulsion.

wolfiegirl

Yeah, good question! Leftover lobster is like having leftover wine.....right Rob!? @HammeredChef_DEFINITELY_does_NOT_work_at_22134

Charlie_789205

I couldn’t get this working. I used olive oil, anchovies, and some store bought chicken broth. I tried approximating the ingredients, but all I got out was more like yellow salad dressing. It was thick but not white and mayo like. I tried with a Vitamix and an immersion blender.

About how much oil did you use for the whole tin? And when does it start turning white? Also, how fast did you blend it?

Thank you,

Charlie

Nathan_Mullen_1017241

In video it seems like the oil is hot, and if you notice he uses a thermomixer which emulsified foods perfectly because it’s keeps everything at a consistent temp