Vinaigrette Sauce For Artichokes

• 4 tablespoons vinegar, or as desired
• 3/4 teaspoon salt, or as desired
• Pinch of sugar
• 1/2 to 1 teaspoon anchovy paste
• 1 teapoon Dijon-style mustard
• 1/2 clove garlic, minced
• 1 large, or 2 small egg yolks
• Pepper to taste
• 3/4 cup olive oil

1. Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper.
2. Beat vigorously with a whisk.
3. Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk.
4. When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise.
5. Beat in the remaining vinegar until the sauce is fairly runny but still thickened.
6. If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.

vinegar, salt, sugar, anchovy paste, mustard, clove garlic, egg yolks, pepper, olive oil

Taken from cooking.nytimes.com/recipes/11840 (may not work)