6 people
SAUCES & DRESSING
Ina Garten Modern Comfort (p. 93)
Garlic - 2 cloves
Lemons - 2
Dijon mustard - 2 tsp
Anchovy fillets - 10
Eggs - 2
Parmesan cheese - 2 oz
Lemons - juice to yield 1/2 cup
Eggs - separate yolks from whites
Garlic - chop to yieled 2 tsp
Parmesan cheese - grate
Place the 2 egg yolks, Dijon mustard, garlic, anchovies, 1⁄2 cup lemon juice, 2 tsp salt, 1⁄2 tsp pepper in the bowl of a food processor or blender and process until smooth. With the machine running, slowly pour 1 1⁄2 cups of good olive oil through the feed tube slowly and process until thick. Add 1⁄2 cup of grated Parmesan and pulse a few times until just combined.