Anchovy Aioli

This is the perfect accompaniment and my favourite. It goes with lots of things but it really lifts those everyday work sandwiches, adding something a little extra. My favourite sandwich has to be a Chicken Salad Sandwich, as I can remember the best one I have ever eaten; aged five on the way to my Godmother’s wedding! I have tried to recreate it many times but have not quite succeeded to the perfection of that sarnie. Although, here are a few of my tips to come close -- thickly cut sourdough bread slathered in a zesty, mustardy aioli with plenty of crunchy salad leaves and slices of tomato with leftover chicken dripping in gravy juices from the Sunday Roast.

Ingredients:

2 egg yolks

4-5 anchovies, finely chopped

2 garlic cloves, crushed

2 tsp Dijon mustard

2 tbsp white wine vinegar

1 lemon, the zest of one and juice of half

250-300ml oil

Salt and pepper

Method:

• Place all of the ingredients apart from the oil in a bowl if using a handheld blender or in a food processor, and blitz.

• Next slowly add the oil bit by bit and blend until the mixture thickens. But be careful not to add the oil too quickly as this could make the mixture split and then curdle.

• Once the aioli has thickened, taste and adjust the seasoning.

• Tip: add a handful of Parmesan and you’ve made a Caesar Salad dressing.