Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 3 larges | Eggs, room temperature |
| 3 tablespoons | Dijon mustard |
| 5 mediums | Garlic cloves, pressed |
| 1 tablespoon | Worcestershire sauce |
| ¾ tablespoon | Anchovy paste |
| 1 cup | (scant) olive oil (preferably extra-virgin) |
| 2 tablespoons | Fresh lemon juice |
| ⅛ tablespoon | Or more hot pepper sauce (such as Tabasco) |
Whisk first 5 ingredients in small bowl. Gradually whisk in oil, lemon juice and hot pepper sauce. (Can be prepared 1 day ahead. Cover and refrigerate. Rewhisk before serving.) Bon Appetit/August/89 Scanned & fixed by Di and Gary Submitted By MICHAEL ORCHEKOWSKI On 11-21-94