- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup grapeseed oil
- 3/4 cup olive oil
- 6 anchovy fillets packed in oil, drained, very finely chopped
- Kosher salt, freshly ground pepper
- Whisk egg yolk, mustard, and 1 teaspoon 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.
- Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.