- 2 tablespoons anchovy paste.
- 1 tablespoon Cenovis.
- 1 teaspoon of cream.
- 1 egg yolk.
- peanut oil.
Anchovy paste and Cenovis in a bowl with the egg yolk and stir to make it smooth.
Gradually add oil as a mayonnaise until the desired amount.
Add tsp. cream and stir again.
Refrigerate several hours.
To be served with cauliflower grown as an aperitif, it is very light and original .
Notes: We need the cauliflower is very fresh. Recommended wines: white wine