Foolproof Lemon-Garlic Mayonnaise

• 1 clove garlic, minced
• 4 oil-packed anchovies, minced (optional)
• 1 large egg yolk, at room temperature
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice, plus more to taste
• Salt and freshly ground black pepper

1. In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard.
2. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
3. With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water.
4. (A small splash from the kettle or tap is the right amount.)
5. Process just until mixture reaches a loose mayonnaise consistency.
6. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix.
7. Taste and adjust seasoning with more lemon juice, salt or pepper.
8. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours.
9. Best served fresh, but keeps 2 days.

clove garlic, oil, egg yolk, mustard, extravirgin olive oil, freshly squeezed lemon juice, salt

Taken from cooking.nytimes.com/recipes/1017408 (may not work)