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Makes about 1 ½ cups
3 or 4 anchovy fillets
1 to 2 garlic cloves
1 tablespoon prepared Dijon-style mustard
1 egg yolk
¼ cup red wine vinegar
Salt and freshly ground black pepper, to taste
1 cup best-quality olive oil
Coarsely chop the anchovy fillets, then with a fork mash them in the bottom of a small bowl.
Peel and mince the garlic cloves until they are pureed, mashing them against the work surface with the flat of the chopping knife. Add to the anchovies.
Whisk in the mustard, then the egg yolk and red wine vinegar, and season with salt and pepper.
Dribble the oil into the bowl in a slow, steady stream, whisking constantly, until the dressing is creamy and thickened and all the oil has been incorporated.
Transfer dressing to a storage container, cover, and refrigerate until ready to use.
The Silver Palate
Julee Rosso and Sheila Lukins
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1st Keep
 janetlsanders
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