Makes about 1 cup. Difficulty
1/2 cup mayonnaise 4 oil-packed anchovy fillets, drained and chopped 2 Tablespoons lemon juice 2 large garlic cloves, chopped 1 teaspoon gf Dijon mustard 1/2 hot red chile, seeded, stemmed and minced 1/4 cup extra virgin olive oil Salt and freshly ground black pepper
Place the mayonnaise, anchovies, lemon juice, garlic, gf dijon and hot red chile in the bowl of a food processor. Process until smooth. With the machine on, slowly pour in the olive oil. Adjust seasonings to taste with salt and freshly ground black pepper. Refrigerate until ready to use.
This dressing will keep in the refrigerator for several days.