3. Prepare the aioli: Place egg yolk in a large bowl and whisk rapidly until it is thick and sticky, 1 to 2 minutes. 4. Add the lemon juice, garlic and salt, and whisk again for 30 more seconds. 5. Gradually add oil to the yolk mixture, drip by drip, whisking all the while. It is important to whisk continuously and vigorously at the beginning. Continue pouring the oil and whisking until the mixture thickens into the texture of heavy cream. Once you’ve reached this point, you can relax a little, and start drizzling the rest of the oil a little faster, while continuously stirring. The aioli should resemble the texture of mayonnaise once you are finished with the oil. If it becomes too thick, add a little more lemon juice to thin it out a bit. 6. Serve fried anchovies warm, with a side of lemon garlic aioli.
si st er M AG
20
8
