Ingredients
- 1 ea Shallot , peeled and cut rough
- 2 clove Garlic , fresh, peeled
- 1 Tbsp Mustard Dijon , (prefer Grey Poupon)
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp Lemon Juice , freshly squeezed
- 2 ea Anchovy
- 2 ea Egg Yolk
- 1 Tbsp Caper
- 1 tsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/2 tsp Black Pepper , ground
- 1/2 cup Extra Virgin Olive Oil
Description
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