Anchovy Aioli

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  • Level: Intermediate
  • Total: 15 min
  • Prep: 15 min
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2 cloves garlic, peeled and minced

Extra-virgin olive oil

1 tablespoon water

Kosher salt

Freshly ground black pepper

1 jumbo egg yolk

1 lemon, juiced

1/2 cup extra-virgin olive oil

2 anchovy fillets

1/2 cup sour cream


  1. Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.