2 Farmer Angus egg yolks
1 tablespoon Dijon mustard
500 ml light olive oil
1-2 tablespoons lemon juice
1 clove garlic
2 tablespoons cream
Pinch of himalaya salt to taste
Place the Dijon mustard , lemon juice, salt, garlic, anchovies and egg yolks into a blender and blend until smooth. Slowly add the olive oil bit by bit until it starts to thicken.
Add the cream at the end and continue to blend.
Season with salt to taste.
TIP : A great variation to this dressing is adding some fresh basil leaves into the blender.
Also works well on any sandwich.