Summer dip

This summer’s number one dip. Creamy aioli with capers, lemon zest and anchovies – perfect with artichokes, raw and steamed vegetables, crackers, crisps and much more…

Ingredients

Method
1 egg
1.5 tbsp Dijon mustard
1 tbsp white wine vinegar or apple cider vinegar
500 ml of neutral-tasting oil – maize, grapeseed or sunflower oil
1–2 tsp sea salt
Freshly ground pepper
1–2 tbsp cold water
Capers
Lemon juice and zest
4–5 anchovy filters
1 clove of garlic

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Instructions

Summer dip

Place all the ingredients in your blender jug. Insert your hand blender into the jug so that it touches the bottom. Then blend whilst holding the hand blender at the bottom of the jug. After a short while, you’ll see that the mayonnaise starts to thicken, and you can now move the hand blender up and down slightly. Add a little water and blend again to create a creamy homemade mayonnaise. Homemade mayonnaise in approx. 1 min. Finally, season to taste with salt and, if desired, a little extra vinegar. Place the mayonnaise in the fridge immediately, where it will keep for 4–5 days.