160g(¾cups)neutral oil - canola, sunflower or groundnut oil
Instructions
Combine all the ingredients apart from the oils in a mixing bowl or jug blender.
Blend or whisk until combined.
Slowly whisk or blend in the oils until fully emulsified.
Adjust the seasoning if you want.
Store in the fridge or use straight away.
Notes
If you are cautious about eating raw eggs then use pasteurised egg yolk. It's sold in most stores and safe to consume raw.
The secret to making this dressing mind-blowingly delicious is to use baked garlic. It's very easy to make, so go ahead and do it.
The anchovies are optional but I recommend using them as they provide the dressing with a serious umami flavour hit and goes extremely well with Parmesan cheese.