- 1 egg, at room temperature
- 4 to 5 anchovy fillets
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped parsley leaves
- 1/2 teaspoon cayenne
- 3/4 cup light olive oil or vegetable oil
- Combine all ingredients in a food processor and blend for 1 minute to combine.
- Cover and refrigerate for at least 30 minutes before serving.