Anchovy Salad Cream from Pitt Cue Co.: The Cookbook - Cooking by the Book

Ingredients

• 1/2 cup cider vinegar
• 4 tablespoons Dijon mustard
• 1 tablespoon superfine sugar
• 2 teaspoons Maldon sea salt
• ¼ teaspoon freshly ground black pepper
• 5 ½ ounces Cantabrian anchovy fillets [or less if you are like me]
• 3 garlic cloves
• 1 teaspoon freshly chopped thyme leaves
• 1 ¾ cups heavy cream