Ingredients
2 oz Anchovy Paste
2 ea Garlic cloves
1/4 tsp Thyme
1 1/2 tbsp Dijon Mustard
3 tbsp Red Wine Vinegar
Ground black pepper
2 cup Extra Virgin Olive Oil
Preparation
Combine all ingredients except oil in a blender or food processor and purée for about 1 minute. With the machine running, add the oil in a thin stream and process until the mixture is thick and smooth. This sauce for salads or hard-cooked eggs can be kept several weeks in the refrigerator.
Specialty Ingredients
#20074 Dijon Mustard
#20090 Red Wine Vinegar
