Walnut Aioli With Anchovy And Turmeric

• 1 large organic egg yolk, room temperature
• 1 cup pure cold-press virgin walnut oil
• 1 tablespoon plus one teaspoon aged walnut vinegar
• 1 teaspoon fleur de sel
• 1 teaspoon turmeric
• 1 thoroughly mashed clove garlic
• 2 chopped (or mashed) anchovy filets

1. Starting whisking the egg yolk. Slowly, patiently, pour in a thin thread of walnut oil, as you never stop whisking. Slowy, slowly, easy does it, and all of a sudden you're done, with a surprisingly firm emulsion.
2. Add aged walnut vinegar, not all at once, continuing to whisk. In the same manner add garlic, salt and turmeric. Lastly, add the chopped or mashed anchovies. Whisk it all together.
3. Allow the flavours to meld while you prepare your green plate or prosciutto sandwich, and enjoy.

egg yolk, virgin walnut oil, aged walnut vinegar, turmeric, thoroughly mashed clove garlic, anchovy filets

Taken from food52.com/recipes/12021-walnut-aioli-with-anchovy-and-turmeric (may not work)