3 garlic gloves
½ teaspoon salt
2 teaspoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon balsamic vinegar
½ teaspoon sugar
1 tablespoon anchovy paste or 3 anchovy filets(optional)
½ cup olive oil
1 egg coddled (boil for two minutes)
On cutting board mash garlic and salt with side of knife until a paste
is formed. Whisk in lemon juice, mustard, balsamic vinegar, sugar and
anchovies. Add olive oil slowly while whisking. Then, add entire egg.
This can all also be done in the blender for a thicker dressing.
- Recipe courtesy of Rebecca Bloom