1 egg
1T lemon juice
1T Dijon mustard
1 T red wine vinegar
3/4 T Worchestershire sauce
2 T chopped garlic
4 anchovies
1/4 C. Shredded Parmesan Cheese
1/2 C. extra virgin olive oil
Put all ingredients (except olive oil) in a blender and mix. Then add olive oil slowly in a thin stream until blended smoothly. Put left over in jar and can be stored in fridge for 2 weeks.
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