"Anchovy paste is probably the simplest way to bring that same savory depth to plain mayo. It's basically anchovies that have already been pounded, salted, and aged into a soft concentrate. If you don't have a tube, one fillet mashed under the flat of a knife works just as well. You can also lightly sauté them in a little olive oil and break them up with a wooden spoon, then add the slurry to the mayo base."
"The anchovy paste easily dissolves into the fat of the mayonnaise. This is essentially the process of making an aioli, and why stop at the fishies? A squeeze of lemon or a shaving of zest will add some brightness; a twist of the pepper grinder, a little bit of grated garlic, or a splash of Calabrian chili oil brings a kick."
Store-bought mayonnaise is mild and neutral, serving as a blank canvas. Anchovy paste adds savory depth by dissolving into the mayonnaise fat, effectively making an aioli. Anchovy paste is a concentrated form of pounded, salted, aged anchovies; a tube or a mashed fillet can be used. One-half teaspoon of paste per quarter cup of mayo is a starting point, with tasting and adjustment advised to avoid overt fishiness. Anchovies can be sautéed in olive oil and broken into a slurry before adding. Brightness and heat can be added with lemon, zest, pepper, garlic, Calabrian chili oil, or a bit of miso.
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