- 1 small garlic clove, minced
- 1 egg yolk
- 1–2 anchovy fillets, minced
- 1 Tbsp (15mL) freshly squeezed lemon juice
- 3 Tbsp (45mL) extra-virgin olive oil
Combine all the ingredients in a small jar, and shake vigorously to combine. Refrigerate any excess in an airtight container for up to 3 days.
Try with: Massaged Kale and Prosciutto Salad with Anchovy Vinaigrette