Quick Garlic Anchovy Mayo in 2 Minutes

Stinky is good.

When it comes to food, that is. Some of the world’s most flavorful ingredients are also the most pungent. Within reason, the stronger the aroma, the more depth and satisfaction those ingredients bring to a dish.

Exceptions: durian, and, um, durian.

Pungency is often tied to umami—those savory, mouth-filling flavors we crave. Anchovies, bleu cheese, fish sauce, garlic, onions, and bacon all add a roundness and complexity even when used sparingly. Their presence signals that a dish will have that hard-to-describe, deeply satisfying quality.

Anchovies and garlic are two of my pantry staples. I use them, in varying amounts, in most savory recipes. Properly prepared, anchovies disappear into a sauce or oil and leave behind a subtle, savory lift rather than an aggressive fishiness. Smash them gently with a fork, add them to hot oil or butter, or blend them into sauces—they melt and enrich whatever they’re added to.

Some favorite subtle ways to add smashed anchovies:

Pizza and marinara sauce
Cream sauce for pork chops or pan-fried chicken
Salad dressings (yes, Caesar)
Stuffed, halved cherry tomatoes

And great uses for whole oil-packed anchovy fillets:

Pissaladière or flatbreads with olives and sun-dried tomatoes
On pizza
Tossed into salads
Served simply with bread and butter

One of my absolute favorites is blending anchovies into mayonnaise with garlic, lemon, salt, and pepper. Thick, it becomes an exceptional savory spread for sandwiches or a dip for vegetables; thinned with a little milk or extra lemon juice, it transforms into a bright, creamy Caesar-style dressing. The first time my kids tried it, they called it Ranch—an instant win in their book. Three main ingredients, no preservatives, and big flavor: anchovies for the win.

If the kids think it’s Ranch, you know it’s going to disappear fast.

Last night we used the sauce on fresh falafel straight from the fryer and it was a hit—six out of seven enthusiastic approvals. One child preferred to skip the falafel and eat the garlic-anchovy mayonnaise by the spoonful.

Great ways to serve 2 Minute Garlic Anchovy Mayonnaise:

As a dip for vegetables or falafel
Spread on bread for sandwiches
On the side with grilled steak, chicken, or pork
As a sauce for fajitas or gyros
With steamed artichokes for dunking leaves
Tossed with Romaine and leftover grilled chicken for a quick Caesar-style salad

How would you use it?

2 Minute Garlic Anchovy Mayonnaise

Rebecca Lindamood

Print Recipe

Just four main ingredients plus salt and pepper make this creamy, savory spread that works as a dip, spread, or Caesar-style dressing. Use it on sandwiches, vegetables, or grilled meats.

Ingredients

1 cup mayonnaise homemade or store bought
2 peeled garlic cloves minced or pressed
2 anchovy fillets
2 teaspoons lemon juice
salt and freshly ground pepper to taste

Instructions

Place garlic, anchovy fillets, and lemon juice in a blender or food processor fitted with a blade. Process on high until smooth.
Add the mayonnaise and pulse until you achieve an even, mostly smooth texture.
Scrape into a bowl or jar. Serve immediately or cover tightly and refrigerate for up to 4 days.

Notes

To thin the mayonnaise for use as a dressing, add a splash of milk or an extra squeeze of lemon juice until you reach the desired consistency.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.

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