I just made a new batch of mayonnaise, which I make using my Cuisinart immersion blender and the little beaker that comes with it. Recipe is familiar:
2 egg yolks at room temperature (very important)
3/4 tsp kosher salt
3/4 tsp ground white pepper
1 Tbsp Dijon mustard (I use Grey Poupon)
juice of 1 lemon (and sometimes I add the zest), sometimes juice of 1.5-2 lemons (as today)
2 anchovies from a jar (not canned)
I blend that for a while, then slowly add:
1 cup extra virgin olive oil (today 3/4 c Enzo’s Bold and 1/4 c Enzo’s Meyer Lemon Infused). I am going to try using a 1 c of the Meyer-lemon olive oil and see how it is. – Update: When making mayonnaise, I now use 1 c of the Meyer-Lemon-Infused olive oil, none of the bold.
Add very small amounts at first, blending well after each addition, but toward the end you can add a bit more each time. With experience, you can add somewhat larger amounts initially.
Scrape/pour into container and refrigerate. This tasted great: no discernible anchovy taste per se, but a richer taste.