You may also like
Categories:
lemon zest freshly squeezed lemon juice anchovies garlic kosher salt freshly ground black pepper extra-virgin olive oil
Viewed: 44 - Published at: 2 years agoIngredients
- 2 teaspoons finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice (from about 1 to 2 medium lemons)
- 6 anchovies, finely chopped
- 3 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Method
- Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes.
- Then, while whisking continuously, add the oil in a slow, steady stream until its fully incorporated.
- Refrigerate in a container with a tightfitting lid for up to 4 days.
