Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic mashed; (or 1 tsp garlic pas |
| 1 \N | Anchovy fillet chopped |
| 2 teaspoons | Balsamic vinegar |
| 1½ tablespoon | Lemon juice |
| ¾ teaspoon | Dijon mustard |
| ⅓ cup | Oli |
Blend the first 5 ingredients . Wisk olive oil in slowly.
NOTES : This can be made in a blender or food processor, if desired. It will have a different texture,though.
Recipe by: Judy Posted to JEWISH-FOOD digest V97 #235 by Judith Sobel <jcs@...> on Aug 20, 1997