• 1 clove of garlic, minced;
• 4 oil-packed anchovies, minced (optional);
• 1 large egg yolk, at room temperature;
• 1 teaspoon of Dijon mustard;
• ½ cup of extra-virgin olive oil;
• 1 tablespoon of freshly squeezed lemon juice, plus more to taste; and
• Salt and freshly ground black pepper.

In a small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 teaspoons of olive oil and process mixture until mixture is smooth and starts to thicken, about 2 minutes.

 With the machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon of very hot water. (A small splash from the kettle or tap is the right amount). Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing the machine so as to not overmix. Taste and adjust seasoning with more lemon juice, salt and pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps for 2 days.