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Endives with Whitebait

Prep Time10 mins
Course: Side Dish
Servings: 4 servings


  • 1 large egg yolk
  • 1 tsp white wine vinegar
  • 60 gr Dijon mustard
  • 4 cans anchovy filets, mashed
  • 2/3 cup (160 ml) vegetable oil
  • 2 tbsp (30 ml) water
  • 3 whole Belgian endives (witloof/chicory) cores removed
  • 12 imported alici (whitebait) cured in vinegar
  • 1 tsp minced fresh chives


  • Place the egg yolk in a food processor, add the vinegar, mustard, and mashed anchovies, and process the mixture until smooth.
  • Alternatively, place the egg yolk in a bowl and whisk in the other ingredients with the machine running slowly add the oil through the feed tube and process the mixture until it is thick.
  • Or beat the oil in slowly by hand.
  • Beat in the water to thin the mixture slightly.
  • Spoon about 3 tablespoons (45 ml) of the sauce on each of 4 plates.
  • Sliver the endives lengthwise and spread the slices over the sauce on the plates.
  • Top them with the alici and sprinkle with chives.