Quick Anchovy Mayonnaise for Asparagus

• 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

1. 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.
2. Thin the mayonnaise with water if desired and serve it over asparagus.

egg, lemon juice, mustard, anchovy, salt, white pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/quick-anchovy-mayonnaise-for-asparagus-10374 (may not work)