2 Tbsp. Anchovy paste
4 Cloves of Garlic, minced
4 Tbsp. Dijon Mustard
1 Egg Yolk
2 Tbsp. Red Wine Vinegar
Juice of 1/2 of a Lemon
1 Cup of Extra Virgin Olive Oil
Hot Sauce, to taste (I used a few dashes of Tabasco sauce)
Salt & Fresh Ground Black Pepper, to taste
1. Put everything except the olive oil, salt and pepper in a food processor and pulse until smooth.
2. Scrape the sides and make sure everything is mixed. Turn your food processor on and slowly pour the olive oil in.
3. Taste. Add as much salt and pepper as you like and give it a final pulse.
4. Pour it into a jar and stick it in the fridge for at least an hour before serving.
5. Eat it.