Chef - Frances Atkins

Ark of Taste Product - Whey Butter

Producer - Quickes Farm

Frances use the traditional farmhouse butter here to create an indulgent mayonnaise, enriched by anchovies and capers. 


– Combine the shallot, garlic and wine in a small pan and bring the mixture to the boil. Continue to heat until the liquid has reduced by half.

– Transfer the mixture to a blender and combine with the egg yolk, capers, anchovies (if using) and mustard.

– Blend to a smooth paste.

– With the motor still running, slowly add the butter to form an smooth emulsion.

– Fold in the chopped parsley.

At the Yorke Arms, Frances serves the Aioli with stuffed vegetables and potato gnocchi (as pictured)


1 yolk 20g Anchovy (can be substituted for another herb if preferred.) 250g Whey Butter (melted and cooled) 7g English Mustard 7g Capers 5g Parsley, chopped 1 Shallot, chopped 1 clove Garlic, chopped 75g White Wine Seasoning to taste