Garlic-Anchovy Mayonnaise

1. 1

   In a food processor with metal blade attached, mince garlic.

2. 2

   Add egg, anchovy paste, lemon juice and pepper and process until smooth.

3. 3

   With motor running, drizzle in olive and canola oils in a thin stream until mayonnaise thickens.

4. 4

   Scrape into a bowl, cover and refrigerate until serving, up to 1 week.

5. 5

   Note: This recipe contains raw eggs and is not recommended for young children, pregnant women, or people with compromised immune systems.

6. 6

   For a safer alternative, use pasteurized eggs (not egg substitutes), which are sold at most supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.