80ml (1/3 cup) extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 drained anchovy fillets
place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.