Anchovy Mayonnaise
['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.
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