| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | April 1990 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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