Sauces and Dressings
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Makes about 1½ cups
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Makes about 1½ cups
A favorite from the Provençal region of France.
Nutritional information per serving (2 tablespoons): Calories 80 (88% from fat)
carb. 2g
pro. 1g
fat 9g
sat. fat 1g
chol. 0mg
sod. 280mg
calc. 27mg
fiber 1g
carb. 2g
pro. 1g
fat 9g
sat. fat 1g
chol. 0mg
sod. 280mg
calc. 27mg
fiber 1g
Ingredients
- 2 garlic cloves, peeled
- 1½ anchovy fillets 1½ cups pitted niçoise or other imported
- black olives ¼ cup drained and rinsed capers
- 2 tablespoons Dijon mustard
- 1½ tablespoons fresh lemon juice (from ½ medium lemon)
- 1 tablespoon herbes de Provence or thyme
- ¾ teaspoon freshly ground black pepper
- ¼ cup + 2 tablespoons extra virgin olive oil
Preparation
- Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl. Add the mustard, lemon juice, herbes and pepper. Process for 15 seconds on Chop; scrape the work bowl. Process for an additional 15 seconds; scrape the work bowl again then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds. Store in an airtight container in the refrigerator for up to a week.
