- 2 to 3 cloves garlic
- 1 large egg
- 2 tablespoons anchovy paste
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- 1/2 cup canola oil
Note: This recipe contains raw eggs and is not recommended for young children, pregnant women, or people with compromised immune systems. For a safer alternative, use pasteurized eggs (not egg substitutes), which are sold at most supermarkets.