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