Prep 20 mins
Cook 0 mins
9-98 Gourmet p. 124, restated. From the Le Restaurant at Givenchy Hotel & Spa.
- 8 flat anchovies
- 4 garlic cloves
- 2 large raw egg yolks or 3 large hard-boiled egg yolks
- 1⁄3 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 dash Tabasco sauce
- 1 dash Worcestershire sauce
- 1 cup extra virgin olive oil
- To food Processor add everything except oil.
- Blend these until smooth.
- While motor is running, slowly add oil.
- Create emulsion.
- Add salt and pepper to taste.