Recipe: Quick Anchovy Mayonnaise for Asparagus

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Categories: April 1990

Yield: 1 servings

      1 lg Egg at room temperature
      5 ts Fresh lemon juice
      1 ts Dijon-style mustard
      3    Flat anchovy fillets;
           -- rinsed, drained,
           -- and patted dry

1/4 ts Salt
1/4 ts White pepper
3/4 c Olive oil; vegetable oil, or

           -- a
           -- 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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