Yield: 1 servings
|1 teaspoon||Dijon mustard|
|1 teaspoon||Freshly-ground black pepper|
|1 \N||Canned Chipotles; (1 to 2)|
|1 tablespoon||Worcestershire sauce|
|\N \N||Hot sauce; to taste|
|\N \N||Juice of one lemon|
|10 \N||Anchovy fillets|
|8 \N||Garlic cloves; cooked slowly in|
|\N \N||; olive oil until soft|
|1½ cup||Olive oil|
|1 tablespoon||Red wine vinegar|
Place all the ingredients, except the olive oil and vinegar, in a blender or food processor. Process until coarsely blended. Transfer to a medium bowl. Slowly whisk in the oil, then the vinegar. Add a little water if the dressing is too thick. This recipe yields about 2 cups of dressing.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.