| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole eggs; (coddled) |
| 1/4 |
cn |
Anchovies – plus 1/2 oil in can |
| 6 |
|
Garlic cloves fresh |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Boetje's spicy brown mustard |
| 2 |
tb |
Worchestershire sauce |
| 2 |
tb |
Red wine vinegar |
| 1/2 |
tb |
Ground black pepper |
| 3 |
c |
Salad oil |
| 1/2 |
c |
Buttermilk |
INSTRUCTIONS
In blender combine: whole eggs, anchovies, oil from anchovies, garlic,
mustards, Worchestershire sauce, black pepper and vinegar. Puree until
smooth. Scrape sides with rubber spatula and puree again until
homogenous mixture. Remove cap in lid and slowly add oil until
emulsified. (Should have texture of mayonnaise). Scrape sides to
ensure everything is totally mixed. Add buttermilk mix until dressing
has even texture. Refrigerate until ready to use.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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