Garlic-Anchovy Mayonnaise

• 2 clove garlic
• 1 large egg
• 2 tbsp. anchovy paste
• 1 tbsp. fresh lemon juice
• 1/4 tsp. Freshly ground black pepper
• 1 c. extra-virgin olive oil
• 1/2 c. canola oil

1. In a food processor with metal blade attached, mince garlic.
2. Add egg, anchovy paste, lemon juice and pepper and process until smooth.
3. With motor running, drizzle in olive and canola oils in a thin stream until mayonnaise thickens.
4. Scrape into a bowl, cover and refrigerate until serving, up to 1 week.
5. Note: This recipe contains raw eggs and is not recommended for young children, pregnant women, or people with compromised immune systems.
6. For a safer alternative, use pasteurized eggs (not egg substitutes), which are sold at most supermarkets.

clove garlic, egg, anchovy paste, lemon juice, freshly ground black pepper, extravirgin olive oil, canola oil

Taken from www.delish.com/recipefinder/garlic-anchovy-mayonnaise-recipe (may not work)