Quick Anchovy Mayonnaise
|Egg||1 Large (At Room Temperature)|
|Fresh lemon juice||5 Teaspoon|
|Dijon style mustard||1 Teaspoon|
|Canned flat anchovy fillets||3 , drained, rinsed and patted dry|
|Pepper white||1⁄4 Teaspoon|
|Olive oil/Vegetable oil / combination||3⁄4 Cup (12 tbs)|
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.