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Serves/Makes:4
1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad
1 large lemon, juiced
4 large cloves garlic
1/2 tsp (2 ml) Dijon mustard
2 dashes Worchestershire sauce
1 splash red wine vinegar
1 fresh egg, raw or coddled
1 cup (225 ml) light, extra virgin olive oil
fresh-ground black pepper, to taste
In a blender, combine all ingredients except olive oil.
Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.
1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad
1 large lemon, juiced
4 large cloves garlic
1/2 tsp (2 ml) Dijon mustard
2 dashes Worchestershire sauce
1 splash red wine vinegar
1 fresh egg, raw or coddled
1 cup (225 ml) light, extra virgin olive oil
fresh-ground black pepper, to taste
In a blender, combine all ingredients except olive oil.
Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.
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