Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 cup
Ingredients
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
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 cup olive oil, vegetable oil, or a combination of both
Preparation
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. Thin the mayonnaise with water if desired and serve it over asparagus.
