I have been adding a few anchovies (canned in olive oil) to my mayonnaise. The flavour is superb - not fishy, just rich. And with a crushed clove of garlic, really gourmet.
I am using olive oil (not virgin - that tastes too strong) and a nut oil. So - there is omega 6 from the nuts oil. But I reckon the anchovy probably evens the omega 3 / 6 ratio out?
I have just got some macadamia oil, which I shall use instead of walnut or hazlenut oil for the next batch - but for the ones I've been doing, I wondered if my thinking is right?
What you are basically making is the old fashioned way of making Caesar Salad dressing and it sounds yummy. Never mind the 03:06 ratios, just drink it straight out of the blender.
But seriously, yes, adding seafood is always a good thing. Tastier than a fish oil capsule too.
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