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)
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.
