| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dressings, Salads |
5 |
Cups |
INGREDIENTS
| 2 |
tb |
Dijon style mustard |
| 2 |
tb |
Pureed garlic |
| 2 |
c |
Parmesan cheese; grated |
| 4 |
tb |
Rose's Lime Juice |
| 1 1/2 |
c |
Red wine vinegar |
| 1 |
|
Cuervo gold tequila |
| 1/2 |
c |
Worcestershire sauce |
| 2 |
c |
Olive oil |
| 8 |
|
Anchovy fillets |
INSTRUCTIONS
In a blender or food processor, puree garlic, cheese, lime juice, tequila,
anchovies, worcestershire sauce, mustard and 1/2 cup olive oil.
Add vinegar to the paste and pulse, slowly drizzling in remaining oil.
Season with freshly cracked black pepper.
Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes
Digest V4 #225 by roy@indy.net (Roy) on Aug 26, 1997
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