My friend and fab photographer Alexandra Grablewski turned me on to this classicFrench sauce. It gets a salty taste from the anchovy, but it’s not too fishy. Perfect for crudite, french fries, or as a topping for a burger.
On a chopping board, mince together garlic and anchovy to a paste. In a bowl, mix together egg yolk, lemon, and mustard. Pour the oil in drops at first while whisking. Add a little more at a time and whisk in well. Add the garlic/anchovy paste and mix well. Season with pepper to taste. Keeps in the fridge for 4–5 days.