Quick anchovy mayonnaise for asparagus
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg at room temperature |
| 5 | teaspoons | Fresh lemon juice |
| 1 | teaspoon | Dijon-style mustard |
| 3 | Flat anchovy fillets; rinsed, drained, | |
| ; and patted dry | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| ¾ | cup | Olive oil; vegetable oil, or a |
| ; combination of both | ||
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.