Sauces and Dressings
null
about 1 cup
null
about 1 cup
There are many versions of this recipe, but ours is close to the classic. If you would prefer not to use raw egg yolks, use an egg substitute.
Nutritional information per serving (1 tablespoon): Calories 91 (95% from fat)
carb. 1g
pro. 1g
fat 10g
sat. fat 2g
chol. 24mg
sod. 60mg
calc. 4mg
fiber 0g
carb. 1g
pro. 1g
fat 10g
sat. fat 2g
chol. 24mg
sod. 60mg
calc. 4mg
fiber 0g
Ingredients
- 2garlic cloves, peeled
- 6anchovy fillets
- 2large egg yolks
- 2teaspoons Dijon mustard
- 4teaspoons fresh lemon juice
- 4teaspoons red wine vinegar
- 2teaspoons Worcestershire sauce
- ½teaspoon freshly ground black pepper
- 2⁄3 cup extra-virgin olive oil
Preparation
- 1. Insert the universal blade in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. While the unit is running, drop the garlic down the feed tube and process until finely chopped. Add the anchovies, egg yolks, mustard, lemon juice, vinegar, Worcestershire, and pepper to the work bowl. Process until well blended.
- 2. With the unit running, on again, slowly pour the olive oil through the drizzle hole in the pusher until the dressing is emulsified, about 30 seconds.
