1 TBS lemon juice
2 TBS paleo-friendly avocado oil or olive oil mayonnaise (or use our homemade recipe)
½ cup extra virgin olive oil
6 cloves garlic
1 TBS dijon mustard
2-6 minced anchovy filets (based on personal preference)
Sea salt and black pepper to taste
Place all ingredients in a blender.
Puree until well combined and creamy.
Serve, or store in a jar in the refrigerator.