Anchovy dressing

From issue #2.
Photography by Photography by Bruce Nicholson.


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


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.