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Categories:
anchovy garlic fresh ground black pepper lemon juice sherry wine mustard extra-virgin olive oil Parmesan cheese
Viewed: 32 - Published at: 2 years agoIngredients
- 5 anchovy fillets
- 3 garlic cloves, chopped
- 1 teaspoon fresh ground black pepper
- 1/4 cup fresh lemon juice
- 2 tablespoons sherry wine or 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese
Method
- Combine all ingredients in a blender and puree until emulsified.
- Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning.
- Will keep under refrigeration up to one week.
