Yogurt Mayonnaise with Anchovies and Capers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg yolks
- 1 teaspoon, heaped dijon mustard
- 2 pinches chili salt
- 2 pinches white pepper, finely ground
- 1 teaspoon, leveled powdered sugar
- 2 anchovy fillet (s)
- some lemon peel, grated
- 100 ml sunflower oil, or less
- 2 stalks thyme
- 0.5 ½ bunch chives
- 2 mint leaves
- 4 basil leaves
- 2 stems dill
- 120 ml natural yogurt, 1.5% fat or more
- 50 g capers, pickled
Print Recipe
Pin Recipe Instructions
- Chop the anchovy fillets very finely. Drain the capers. Rub the lemon peel. Strip off the thyme leaves. Cut the chives into fine rolls, finely chop the mint and basil and pluck the dill tips. Beat egg yolks, mustard, chilli salt, pepper, powdered sugar, chopped anchovies in a blender or with a hand blender or similar until creamy. All liquid ingredients should be approximately the same temperature. Let the oil flow in in a thin stream. Always just enough for the mass to still emulsify. When the mayonnaise has hardened, mix in the herbs and yoghurt. Finally fold in the capers carefully.
- The types of herbs specified in the recipe can be added to or exchanged at will.
- We like to eat the mayonnaise with jacket potatoes or in a potato salad.
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