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- 6 olive oil–packed Spanish anchovies
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- freshly ground black pepper
1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.
2. With the motor on, slowly stream in the olive oil.
3. Season to taste with pepper.