Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Mayonnaise |
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 |
1 teaspoon | Capers |
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@...
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.