How to make it

  • 1. In a large wooden bowl, using a wooden spoon (How about in a large non-reactive bowl, using non-reactive utensils) mash chopped garlic cloves to a fine paste with salt. Stir in egg yolks and Dijon mustard. Combine well.
  • 2. Add anchovies, and grind to a paste.
  • 3. Add lemon juice, Worcestershire sauce, hot sauce (if using) and season with pepper.
  • 4. Slowly whisk in olive oil until dressing is creamy.
  • You can store this in the fridge for several days but let it come to room temp before serving.
  • I like this on a fresh green salad with onion, tomatoes, bell pepper and fresh bean sprouts. It also works well on a Chef’s salad.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes