For the basic mayonnaise
2 egg yolks
1 cup (240 ml) of olive oil
1 tablespoon of freshly squeezed lemon juice
Salt and black pepper to taste
1/2 medium onion, chopped into small pieces
1/2 red bell pepper, chopped into small pieces
1 tablespoon of olive oil
1 tablespoon of anchovy paste
For the basic mayonnaise
2 egg yolks
1 cup (240 ml) of olive oil
1 tablespoon of freshly squeezed lemon juice
Salt and black pepper to taste
1/2 medium onion, chopped into small pieces
1/2 red bell pepper, chopped into small pieces
1 tablespoon of olive oil
1 tablespoon of anchovy paste
Prepare the basic mayonnaise: in a bowl, combine the egg yolks and whisk with a fork or electric mixer (beater) until smooth
If preferred, use a low-speed blender to mix
Add the olive oil slowly, stirring constantly until thickened
Add the lemon juice, salt, and black pepper and stir for another minute until well combined
Cover and refrigerate
Pulse the onion and bell pepper in a food processor until you get a smooth paste
Heat a saucepan with the olive oil over medium heat for 3 minutes, stirring constantly
Add the anchovy paste and let it cool
Mix well into the mayonnaise
Use to accompany rice salad or mixed dishes with eggs and fish cooked in various ways
64 calories per tablespoon
