In a food processor with metal blade attached, mince garlic. Add egg, anchovy paste, lemon juice and pepper and process until smooth. With motor running, drizzle in olive and canola oils in a thin stream until mayonnaise thickens. Scrape into a bowl, cover and refrigerate until serving, up to 1 week.

Note: This recipe contains raw eggs and is not recommended for young children, pregnant women, or people with compromised immune systems. For a safer alternative, use pasteurized eggs (not egg substitutes), which are sold at most supermarkets.