Ingredients
1 shallot, chopped
5 oil-packed anchovy fillets
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil
Freshly ground pepper
Preparation
Put shallot, anchovy fillets, red-wine vinegar, Dijon mustard, and coarse salt in a blender. Let stand 10 minutes. With blender running, pour in extra-virgin olive oil in a slow, steady stream; blend until emulsified. Season with freshly ground pepper.
