Anchovy dressing

From issue #2, page 63.
Photography Photography by Bruce Nicholson.

    INGREDIENTS

    1 egg yolk
    2 tablespoons water
    1 cup canola oil
    1⁄4 cup olive oil
    2 large cloves garlic, crushed
    8 anchovy fillets, roughly chopped
    2 tablespoons sherry vinegar
    2 tablespoons lemon juice

    METHOD

    Put the yolk in a food processor with the 2 tablespoons water. Combine the two oils and with the motor running, drizzle them in, in a thin steady stream. Combine the other ingredients and add. Season. Add more anchovies or lemon juice to taste if required.

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