| 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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