Yield: About 2 cups
2 cloves garlic, chopped
1 1/4 cups extra-virgin olive oil
1 oz. jarred anchovies in oil (about 5 filets), plus 1/4 cup oil from jar
2 large eggs
Juice of 1 medium lemon
1 Tbsp. raw cider vinegar
1/4 to 1/2 tsp. raw honey
Sea salt and freshly ground black pepper
1. Place garlic and 1/4 cup olive oil in a cold skillet; turn heat to medium-low. Cook until mixture begins to sizzle. Let sizzle for 30 seconds, then transfer to a blender (preferably high-speed, like a Vitamix).
2. Add anchovies with their oil, eggs, lemon juice, vinegar and 1/4 tsp. honey to blender; blend until smooth. With machine running, drizzle in remaining oil until dressing is thick and emulsified. Taste and season with additional honey, salt and pepper as needed. Use right away, or cover and refrigerate.