We used to get a pinkish mayo, supposedly for fish, but I never liked it. I found a better alternative -- and super quick too -- in a magazine column. I'm saving it here because I'll make it for sure!

Ingredients

mayonnaise↗1 cup
tangy (250 ml tangy mayo, Woolworths in SA has an excellent one)
ketchup↗4 tablespoons
(60 ml tomato ketchup like All Gold which is made from real tomatoes)
anchovy fillet↗1 -2
chopped up and mashed
cream↗2 tablespoons
shallot↗1 tablespoon
finely chopped (or use mild onion)
lemon juice2 teaspoons
(or use more, to taste)
white pepper1⁄4 teaspoon

Step-by-step instructions

1
Mix all the ingredients well. Put into a sterilized bottle and keep in the fridge. It will last for ages, just like ordinary mayo.
2
Do taste, as you might want to add more lemon juice or cream. Finely chopped parsley could be added when serving the sauce.

Source: food.com

Original recipe ↗

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