2 extra lg. egg yolks
3 to 4 cloves of garlic
Dash of salt
Dash of course ground pepper
2 tsp. Dijon mustard
2 c. olive oil
1/2 c. red wine vinegar
4 to 5 anchovies

In a food processor, place egg yolk, garlic, salt and pepper. Whip for 45 seconds. Add mustard, dribble oil and vinegar alternately. Add anchovies last, do not omit, you really can't taste them. Refrigerate. Good for salad dressing and vegetable dip.