Mange-Tout with Lemon-Anchovy Dipping Sauce

Do not let the anchovies and capers put you off - so many people say they do not like them. This is delicious, just do not tell them what is in it. I have made this for a few pot luck suppers and it was devoured!

Category:  Starters & Salads Canapes & Cocktails  - 


For 8 Serving(s)


  • 2 egg yolks
  • 3 - 4 tbs dijon mustard
  • 50 g can anchovies, undrained
  • 1 lemon
  • 1 shallot, roughly chopped
  • 250 ml vegetable or olive oil
  • 125 ml cremé fraiche (or, to taste)
  • salt and freshly ground black pepper
  • parsley to garnish (optional)
  • 2 packs mange-tout

Mange-Tout with Lemon-Anchovy Dipping Sauce Directions

  1. Combine yolks, mustard, anchovies, lemon juice and shallot in a liquidiser. Blitz until it is pale and foamy.
  2. With the machine running pour in the oil, in a steady stream. Add cremé fraiche to suit your taste - the cream will thin the sauce, so check the consistency first. The sauce needs to be runny, but thick enough to coat a mange-tout. Season and possibly stir in a few capers.
  3. Crisp the mange- tout in iced water, drain and pat dry. Place the sauce in a small bowl in the centre of a plate and arrange in a sunburst pattern around the sauce.