ANCHOVY MAYONNAISE
We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.
Provided by Mona Talbott
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Whisk egg yolk, mustard, and 1 teaspoon lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.
- Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.
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