| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sun-dried, Sauces, Wrv |
1 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1/4 |
c |
Oil-pk Tomatoes; drained |
| 1 |
lg |
Egg |
| 1 |
tb |
Garlic; minced |
| 1 1/2 |
ts |
Dijon mustard |
| 1 1/2 |
ts |
Fresh lemon juice |
| 3/4 |
c |
Ex-virgin olive oil |
|
x |
Salt and fresh ground white pepper |
INSTRUCTIONS
Finely chop sun-dried tomatoes in processor. Add egg, garlic, mustard and
lemon juice and blend well. With machine running, gradually add oil through
feed tube in slow steady stream. Blend until smooth and thick. Season with
salt and pepper (Can be prepared 2 days ahead. Refrigerate) Source:
Courtyard Cafe and Bar, NYC (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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