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1 oz. anchovy filets 3 cloves garlic 1/2 egg yolk 1 egg white 1 1/2 cups virgin olive oil 1/6 cup lemon juice 3/4 tbsp Dijon mustard 1/2 tsp. Worcestershire sauce 1 fresh roasted red pepper Salt & pepper to taste In a blender, purée garlic, anchovies, and worcestershire sauce until smooth. Add eggs (yolks & whites) and mustard. Slowly stream olive oil and alternate with lemon juice. Season with salt & pepper, then add roasted red peppers. Yield: 2 cups |