1 egg yolk (from pasture-raised sources!)
1-2 garlic cloves
1 teaspoon mustard
1 oz anchovies (1/2 small tin*)
1 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
extra virgin olive oil
sea salt, to taste
black pepper, to taste
Using an immersion blender or small processor, pulse first 6 ingredients until blended smooth in a pint or quart sized mason jar. Taste test and add salt and pepper to taste, keeping in mind that flavors will become stronger as they sit. Slowly, pour in the olive oil while continuing to blend so that it emulsifies into a rich creamy dressing. If you pour the olive oil too quickly the dressing will become more liquid-y which is still edible just a bit less creamy! Recipe makes about 1-1.5 cups of dressing, pending how much olive oil is used. Taste the dressing by using a bit of lettuce or cucumber and you’ll get a more accurate taste of the final product!
*Freeze the other half in a small freezer-safe container (not the tin it came in!) for use next time!