July 28, 2016


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


  • 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. 

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0