ANCHOVY VINAIGRETTE~ From StoneGable's Kitchen

I am WILD about anchovies! I love to eat them right out of the jar. I am sure I am in the vast minority. HOWEVER.... when they are added to a recipe they hide their pungent flavor and bring a depth and subtle deliciousness that cannot be replicated. Give this bursting-with-flavor recipe a try!  

2 garlic cloves

1 TBS anchovy fillets, about 3

1 TBS oil from the anchovies

1 heaping tsp Dijon mustard

3 -4 TBS good red wine vinegar (this is a matter of taste)

7 TBS cup good olive oil

Put the garlic, anchovies, anchovy oil and mustard in a food processor or blender. Process for 5 seconds. Add vinegar and process for another 5 seconds.

Pour the oil in a gentle stream until the dressing is emulsified.  Best is used immediately, but can be refrigerated for a day or two.