- 10 anchovy fillets
- 4 garlic cloves
- ½t English mustard
- 1 egg yolk
- ½ cup olive oil
- Red wine vinegar/lemon juice to taste (about 1T)
- Combine anchovies, cloves, mustard and egg yolk in a liquidizer or bowl, slowly add the olive oil until a lovely thick emulsion forms, thin with a few drops of water, lemon juice or vinegar if it’s too thick.
- Serve with an assortment of crudités.
*This aioli is also delicious as a dressing for potato salad.