1 large or 2 small anchovies (from a glass jar)
1 garlic clove
pinch of salt
juice from 1 lemon
1 teaspoon Dijon mustard
1/4 cup good quality evoo
salt and freshly ground black pepper to taste
Using a mortar and pestle, place the anchovy, garlic clove, and pinch of salt into the mortar. Using the pestle, mash until a paste is formed.
Add the lemon juice and Dijon mustard.
Slowly whisk in the olive oil.
Add salt and pepper to taste.