Grate, press, or mince the garlic and combine with the lemon juice, anchovy paste, Dijon, salt and pepper in the bowl of a blender or food processor.
Drizzle in the oil slowly, along with the tablespoon of water, running the machine on medium-high, until you get a creamy emulsion. Store in a pint jar in the fridge and shake before using.
Notes
Substitutions
Instead of anchovy paste, you can use the same amount of drained anchovy fillets. 30 grams will be about half of a small 2 oz tin of anchovies.
Only fresh garlic should be used here.
Oil
I use a mixture of half extra virgin olive oil and half other mild oil, such as canola or grapeseed. If you use all EVOO the dressing will become firm as it chills and will need to come to room temperature before using.
Lemon juice and vinegar
The best flavor is a combination of half fresh lemon juice and half red wine vinegar. If you only have one or the other it will still taste good.