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Quick Anchovy Mayonnaise for Asparagus

1 large egg at room temperature
5 teaspoons of fresh lemon juice
1 teaspoon of Dijon-style mustard
3 Flat anchovy fillets and patted dry
1/4 teaspoon of salt
1/4 teaspoon of white pepper
3/4 cup of Olive oil,  vegetable oil, or combination of both

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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