I used to be afraid of making mayo. Why? It's so easy. It's crazy easy. Really!
When I was prep cooking at Alpha Sigma Phi, I got lots of practice... because the fantastic head chef Darlene Barnes (whose excellent deviled egg is pictured above) made lots of Caesar salads for the guys and the dressing was from based on an anchovy mayo. I love that anchovy mayo. It's so rich and exotic, but you cannot taste the fishy fish. It's the oboe in the symphony.
So, here's how I conquered my mayo-phobia: Drop one clove garlic and one anchovy into the whirling blade. Add a pinch of Kosher salt and one egg. I know using a raw egg can be risky, but I use farmers market eggs, so what? Then, while the blade is spinning, I drizzle in olive oil... until I hear it thicken. You'll know. Stop. Check it. Yeah, go ahead and stick your finger in that! So freaking delish, right?
If I were to finish that recipe for a Caesar, I would add some lemon juice... to taste... a dash or two or three of Worchestshire and Tabasco and some shredded Parm. Give it a whirl. Taste. Add to shredded romaine. Top with more Parm and fresh cracked pepper. OMG!
So, backing up... I use the anchovy mayo to the egg yolks for my deviled eggs, version 1. My favorite version. The dish I top with a caper and can't stop eating. They're heavenly.