Step 1

Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.

Step 2

Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.

Step 3

Keep refrigerated and eat within two weeks.