Quick anchovy mayonnaise for asparagus

Yield: 1 servings

Measure Ingredient
1 large Egg at room temperature
5 teaspoons Fresh lemon juice
1 teaspoon Dijon-style mustard
3 \N Flat anchovy fillets; rinsed, drained,
\N \N ; and patted dry
¼ teaspoon Salt
¼ teaspoon White pepper
¾ cup Olive oil; vegetable oil, or a
\N \N ; combination of both

In a blender or food processor blend the egg, the lemon juice, the mustard, the anchovies, the salt, and the white pepper and with the motor running add the oil in a stream. Then the mayonnaise with water if desired and serve it over asparagus.

Makes about 1 cup.

Gourmet April 1990

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Converted by MM_Buster v2.0l.

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