Step 1

Combine the anchovy fillets, garlic and lemon juice in a mason jar. Insert the immersion blender until and blend until paste forms.

Step 2

Remove the immersion blender and add in the egg, dijon, olive oil, and nutritional yeast, blend to mix.

Step 3

Pause, and add in salt and pepper and the rosemary and keep mixing until smooth and thick,

Step 4

Store in the jar in the fridge for up to 10 days.

Step 5

Add 2-4 tablespoons to your salads, use to dip your proteins!