3/4 cup plus 1 tablespoon grams olive oil plus a splash for the garlic
1 clove garlic peeled
2 teaspoons dijon mustard smooth
1 1/2 tablespoons white wine vinegar
2 tablespoons sherry vinegar
2 large egg yolks
5 anchovy fillets
1/2 lemon juice of half a lemon, plus more if needed
Kosher salt
Freshly ground black pepper
Equipment
oven
aluminum foil
blender or food processor
Directions
Heat your oven to 350°F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Drizzle lightly with olive oil. Wrap it tightly in the foil and bake for a little less than 1 hour.
Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for another use. Leave the oven on for the walnuts.
Put the roasted garlic, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined. With the machine one, add the olive oil in a slow, thin stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired.