Source: Adapted from Newspaper Article
Rating: 10/10
2 anchovies (or 1/2 tsp salt)
1 large clove garlic, finely chopped
¼ cup good olive oil
1 tbsp white wine vinegar
juice of 1/2 lemon
1 egg yolk (or 1 tbsp mayonnaise)
½ tsp dry mustard
½ tsp Worcestershire sauce
3 drops hot-pepper sauce
1 tbsp grated parmesan cheese
1
In a jar with a tight-fitting lid combine all the ingredients, cover tightly, shake well. Store in refrigerator for up to one week. Shake well before using. Makes 1/2 cup.
Ingredients
2 anchovies (or 1/2 tsp salt)
1 large clove garlic, finely chopped
¼ cup good olive oil
1 tbsp white wine vinegar
juice of 1/2 lemon
1 egg yolk (or 1 tbsp mayonnaise)
½ tsp dry mustard
½ tsp Worcestershire sauce
3 drops hot-pepper sauce
1 tbsp grated parmesan cheese
Directions
1
In a jar with a tight-fitting lid combine all the ingredients, cover tightly, shake well. Store in refrigerator for up to one week. Shake well before using. Makes 1/2 cup.