Foolproof Lemon-Garlic Mayonnaise

1. 1

   In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard.

2. 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. 3

   With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water.

4. 4

   (A small splash from the kettle or tap is the right amount.)

5. 5

   Process just until mixture reaches a loose mayonnaise consistency.

6. 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. 7

   Taste and adjust seasoning with more lemon juice, salt or pepper.

8. 8

   Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours.

9. 9

   Best served fresh, but keeps 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.