Ingredients
- 3 cloves garlic
- 3 anchovies
- pinch kosher salt
- 1 egg yolk
- 1/4 cup white balsamic vinegar*
- 1 cup extra-virgin olive oil
*Lemon juice is obviously more traditional, but white balsamic has a nice flavor, and using vinegar is also easier than juicing lemons… forgive my laziness.
Instructions
- In the bowl of a food processor, pulse the anchovies, garlic and salt until finely puréed. Add the yolk and quarter cup of white balsamic. Pulse until blended. With the machine running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole in the food pusher insert in the top). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.)
- Prep Time: 10 minutes