Ingredients:
Egg yolk - 1
Salt-cured anchovies - 6 (rinsed and dried)
Dijon mustard - 2 tsp
Freshly squeezed lemon juice - 1 tbsp
Extra virgin olive oil - 1 cup
Minced fresh flat-leaf parsley - 1 tbsp
Kosher salt
Freshly ground black pepper
Method:
Egg yolk - 1
Salt-cured anchovies - 6 (rinsed and dried)
Dijon mustard - 2 tsp
Freshly squeezed lemon juice - 1 tbsp
Extra virgin olive oil - 1 cup
Minced fresh flat-leaf parsley - 1 tbsp
Kosher salt
Freshly ground black pepper
Method:
- Put the egg yolk, anchovies, mustard and lemon juice in a food processor and pulse until smooth.
- With the machine running, gradually add the olive oil.
- Transfer to a small bowl, stir in the parsley, and season with salt and pepper to taste.
- Cover and refrigerate for up to 5 days.
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