In a bowl,
whisk together the garlic, anchovy, and salt until blended. Whisk in
the lemon juice and Worcestershire sauce. Whisk in the coddled egg
until the mixture is thick, approximately 1 minute (this enable the
lemon juice to "cook" the eggs). Slowly drizzle in the olive oil
with one hand while vigorously whisking the mixture with the other.
When the dressing is well combined, whisk in 2 tablespoons of the