Yield: 5 Cups
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Dijon style mustard |
| 2 tablespoons | Pureed garlic |
| 2 cups | Parmesan cheese; grated |
| 4 tablespoons | Rose's Lime Juice |
| 1½ cup | Red wine vinegar |
| 1 \N | Cuervo gold tequila |
| ½ cup | Worcestershire sauce |
| 2 cups | Olive oil |
| 8 \N | Anchovy fillets |
In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, worcestershire sauce, mustard and ½ cup olive oil.
Add vinegar to the paste and pulse, slowly drizzling in remaining oil.
Season with freshly cracked black pepper.
Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by roy@... (Roy) on Aug 26, 1997