1 tsp anchovy paste
1-2 garlic cloves, minced
¼ tsp each salt and pepper
1/2 Tbsp. apple cider vinegar
1 tbsp lemon juice
1 cup avocado oil or light-tasting olive oil
If using an immersion blender, place all the ingredients except the oil in a jar and insert the blender. Blend until smooth, about 30 seconds. With the blender still on, slowly drizzle in the oil, moving the blender around so that all the oil is incorporated and the dressing emulsifies.
If using a blender, do the same as above, except slowly drizzle in the oil until it emulsifies into dressing.
The mixture should be thick and creamy when you’re done.
Place in an airtight jar and store in the refrigerator for 2 weeks.
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