teaspoonsalt and pepper to tasteabout ¼ to ½ teaspoon each
In a food processor, finely process the garlic until minced.
Add the rest of the ingredients and blend until smooth.
Put dressing into a lidded container and pop it in the fridge for a few hours or overnight to give the flavors time to blend together (trust me–this makes a big difference in taste).
If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing pasteurized eggs. However, if you are using very fresh eggs, you should have no problems with your egg yolks. Just crack it into a separate bowl first, to ensure the color and texture look normal for an egg.