2 oz flat anchovies drained canned (56 g; 12 fillets)
12 large garlic cloves with side of a large heavy knife peeled smashed
0.3 cup mayonnaise
0.8 cup milk plus additional whole for thinning sauce
0.3 cup olive oil extra-virgin
Equipment
sauce pan
blender
Directions
Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.)
Add more milk to thin if necessary.
Anchovy mayonnaise can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
