1 tablespoon garlic, chopped
2 eggs
4 ounces parmesan cheese, grated
2 ounces balsamic vinegar
2 ounces red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon dijon-style mustard
1 ounce anchovy fillets
1 tablespoon salt
1 teaspoon pepper
12 ounces vegetable oil
12 ounces olive oil
Servings: 64
1. Combine the garlic, eggs, cheese, vinegars, mustards, anchovies, salt and pepper in the bowl of a food processor and process until smooth, approximately 1 minute.
2. With the machine running slowly, begin adding the oils to form an emulsion.
3. Continue until all the oil is incorporated.
Yield: 2 quarts (2 liters)
2 eggs
4 ounces parmesan cheese, grated
2 ounces balsamic vinegar
2 ounces red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon dijon-style mustard
1 ounce anchovy fillets
1 tablespoon salt
1 teaspoon pepper
12 ounces vegetable oil
12 ounces olive oil
Servings: 64
1. Combine the garlic, eggs, cheese, vinegars, mustards, anchovies, salt and pepper in the bowl of a food processor and process until smooth, approximately 1 minute.
2. With the machine running slowly, begin adding the oils to form an emulsion.
3. Continue until all the oil is incorporated.
Yield: 2 quarts (2 liters)
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