INGREDIENTS
1 cup
light-tasting olive oil (avocado oil, or fractionated coconut oil)
1
egg
1 tbsp
anchovy paste (a compliant brand, see note)
2 cloves
garlic (smashed and peeled)
1/2 tsp
salt
freshly cracked black pepper (to taste)
1/2 tbsp
white wine vinegar
1 tsp
mustard powder
juice of 1/2 lemon (plus more to taste)
unsweetened almond milk (to thin, optional, about 2-4 tablespoons)
immersion blender