Anchovy Mayonnaise

This is perfect for those who love the rich, salty flavour of anchovies, especially with lamb, but don't really want to bite into one. Chop until they're practically a paste and no one will be the wiser.

1 large egg yolk
1 tsp. Dijon mustard
2 Tbsp. lemon juice, freshly squeezed
½ cup grapeseed or canola oil
¾ cup olive oil
6 anchovy fillets packed in oil, drained, very finely chopped
sea salt
black pepper, freshly ground

Whisk egg yolk, mustard, and 1 tsp. 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.

Makes about 1 cup.

Cook’s Note: For a smoother sauce, purée all ingredients.

Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.