3 large eggs, coddled
1/8 cup white wine vinegar
10 cloves fresh garlic
1/2 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 cup extra virgin olive oil
To coddle eggs, cook them in their shell in rapidly boiling water for exactly 1 minute. Drain.
In Cuisinart or blender combine cracked, coddled eggs, vinegar, garlic, anchovy paste, Dijon, and kosher salt.
Pulse until thoroughly blended.
While blending, slowly add the olive oil in a constant stream until it is fully emulsified.
Store in the fridge in an airtight container.