| 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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