Ingredients
1 fresh egg yolk2 tablespoons water
1 teaspoon Dijon mustard
Juice of 1/2 lemon
5 anchovy fillets
1 1/2 cups canola oil
Kosher salt
Place the egg yolk, water, mustard, lemon juice, and anchovy fillets in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
Ethan Stowell's New Italian Kitchen
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