Equipment
Ingredients
Anchovy Mayonnaise
- 1 egg yolk, room temperature
- 15 ml lemon juice
- 4 anchovies, pounded to paste
- 1 g salt
- 1 g black pepper, freshly ground
- 180 ml peanut oil
- 60 ml olive oil
Cauliflower
- 680 g cauliflower, trimmed into florets
- 10 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 597 kcal
- Protein
- 5 g
- Carbohydrates
- 9 g
- Fat
- 62 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1267 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 32 g
- Polyunsaturated Fat
- 16 g
- Cholesterol
- 52 mg
- Potassium
- 543 mg
- Calcium
- 55 mg
- Iron
- 1.2 mg
- Magnesium
- 29 mg
- Phosphorus
- 103 mg
- Zinc
- 0.7 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 83 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 9.6 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.7 mg
- Folate
- 105 mcg
- Water
- 164 g
Sources: USDA FoodData Central
Method
Fill a large pot with water and add the sea salt. Bring the water to a boil.
In a small bowl, whisk together the egg yolk, lemon juice, half of the anchovy paste, salt, and pepper until combined.
Gradually whisk the peanut oil into the yolk mixture drop by drop. Once the mixture begins to emulsify and thicken, slowly stream in the remaining peanut oil and the olive oil while whisking constantly.
Whisk the remaining anchovy paste into the mayonnaise. Taste the sauce and adjust the salt or pepper if necessary.
Add the cauliflower florets to the boiling water. Cook for 3 to 4 minutes until tender but still firm. Drain the cauliflower, rinse under cold water to stop the cooking, and dry thoroughly on a dish towel.
Place the dried cauliflower into a serving bowl. Pour half of the anchovy mayonnaise over the florets and toss gently to coat.
Serve the dish immediately at room temperature. Provide the remaining mayonnaise in a separate bowl for dipping.
Chef's Notes
- Using room temperature egg yolks helps the emulsion form more easily than cold yolks.
Storage
Refrigerator: 48 hours — Store cauliflower and mayonnaise in separate airtight containers.
Troubleshooting
Mayonnaise is thin or broken (separated)
Cause: Oil was added too quickly at the beginning of the emulsification process.
Fix: Whisk a fresh egg yolk in a clean bowl and very slowly whisk the broken mayonnaise into it.
Prevention: Start with a very slow drip of oil and ensure each addition is fully incorporated before adding more.
Mayonnaise becomes watery after mixing with cauliflower
Cause: Cauliflower was not dried properly after blanching.
Fix: Cannot be fixed once mixed.
Prevention: Ensure the cauliflower is completely dry by patting with a towel before tossing with sauce.
Cultural Context
This dish is a modern take on classic French preparations of vegetables, particularly cauliflower. The use of anchovies in a mayonnaise base, known as an 'anchoïade' or similar savory dips, is a common technique in Mediterranean and French cuisine to add a pungent umami depth to otherwise simple ingredients.
