Recipe - Quick Anchovy Mayonnaise For Asparagus

1 lg Egg at room temperature
5 teaspoon Fresh lemon juice
1 teaspoon Dijonstyle mustard
3 Flat anchovy fillets;
rinsed, drained,
; and patted dry
One fourth teaspoon Salt
One fourth teaspoon White pepper
Three fourths cup 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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