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Categories:
garlic anchovy white vinegar mustard Worcestershire sauce chili oil Parmesan cheese lemon mayonnaise bertoilli light olive oil
Viewed: 28 - Published at: a year agoIngredients
- 6 garlic cloves
- 2 ounces anchovy fillets
- 1 teaspoon white vinegar
- 3 teaspoons Dijon mustard
- 3 teaspoons lea&perrins Worcestershire sauce
- lau hot chili oil
- 23 cup parmesan cheese
- 1 lemon, juice of
- 14 cup Best Foods Mayonnaise
- 14 cup half-and-half
- 1 13 cups bertoilli light olive oil
Method
- Blender: Add garlic and blend.
- Add anchovies and blend.
- Add remaining ingredients except olive oil.
- Blend.
- Add slowly the Bertoilli light olive oil.
- I prefer to use a used "Ragu" pasta sauce jar and it will fill it up to the top.
- It will remain fresh for up to a week.
