There are many versions of this recipe, but ours is pretty close to the classic.
If you would prefer not to use raw egg yolks, use an egg substitute.
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If you would prefer not to use raw egg yolks, use an egg substitute.
2 garlic cloves, peeled
6 anchovy fillets
2 large egg yolks
2 teaspoons dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons red wine vinegar
2 teaspoons worcestershire sauce
½ teaspoon freshly ground black pepper
2⁄3 cup extra virgin olive oil
Nutritional information per serving (1 tablespoon): Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
Active Time: 10 to 15 minutes
Inactive Time: n/a