| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces, Salsas, Gravies, Salads | 1 | servings | |
INGREDIENTS
| 1/2 | c | Buttermilk |
| 1/2 | c | Nonfat yogurt |
| 1/4 | c | Freshly grated parmesan cheese |
| 1/4 | c | Lemon juice |
| 2 | Shallot; chopped | |
| 3 | Cloves garlic; minced | |
| 3 | Filets anchovies; minced | |
| 2 | ts | Lemon peel; grated |
| 1 | ds | Lea and Perrins Worchestershire Sauce; to taste |
INSTRUCTIONS
Place all ingredients in a blender. Blend until well mixed. Refrigerate for at least one day. Best if made three days prior to use. Use as dressing or dip for romaine leaves. Recipe by: Lea and Perrins Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jul 20, 1999, converted by MM_Buster v2.0l.
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