You may also like
Categories:
coriander seeds egg yolks Romano fresh cilantro flat anchovy fillet garlic lemon juice red wine vinegar mustard salt pepper olive oil extra-virgin olive oil
Viewed: 97 - Published at: 5 years agoIngredients
- 1 teaspoon coriander seeds
- 2 large egg yolks
- 1/2 cup finely grated Pecorino Romano (1 1/2 ounces)
- 1/3 cup chopped fresh cilantro
- 1 canned flat anchovy fillet (chopped)
- 1 medium garlic clove (chopped)
- 3 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1/2 cup extra-virgin olive oil
Method
- Toast coriander seeds and grind in an electric coffee/spice grinder.
- In a food processor, pulse together egg yolks, Pecorino Romano, cilantro, anchovy, garlic, lemon juice, vinegar, mustard, the ground coriander seeds, and salt and pepper until just combined.
- With the machine running, slowly add olive oil and extra-virgin olive oil in a thin, steady stream until mixture is emulsified.
- Chill it, covered, until ready to serve.
