Originally Posted by jpinmaryland
I guess this my week to go off on fish based sauces from Italy. This one was also in the Joy of Cooking book and it's probably not that authentic with the mayo:
What other variations do you guys have?
Strangely enough, I just watched Jacques POepin make this sauce on TV.
Rather than mixing in mayo, he ran all the other ingredients in a FP and drizzled the oil in as it ran, making a tuna flavored mayonnaise in the process.
So this recipe just eliminates the FP by adding redi-made mayo.
I'd give it a try.