½ cup vegetable oil
2 garlic cloves, crushed
1 to 1 ½ tsp anchovy paste or 6 anchovy fillets, finely chopped
¼ tsp sugar
1 Tbsp lemon juice 1 egg
1 ½ tsp Dijon mustard
1/8 tsp cayenne pepper
Whisk ingredients together. If not using right away, cover & refrigerate. Dressing will keep well for up to 2 days in the refrigerator. Flavour improves if dressing is made a day ahead.