Seafood Beef Pork Poultry Links
Breakfast
Lunch
Dinner
Beverages
Appetizers
Soups & Salads
Desserts
Home
Ingredient Search

Advanced Search
Chef Peter Sclafani
Pring this storyPrint
Email to a friendEmail to Friend

2 Tablespoons fresh lemon juice
2 Tablespoons Cane Vinegar (Red Wine Vinegar)
2 Tablespooons Dijon Mustard
1 Tablespoon minced garlic
2 anchovies, minced
1/4 cup parmesan cheese, grated
3/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar

 


METHOD:
In the bowl of a food processor or blender add the lemon juice, vinegar, Dijon, garlic, anchovy and cheese. Blend and with the motor running slowly pour in the olive oil. Season with salt, pepper and sugar. 

View other recipes from Chef Peter Sclafani
or Email this article to a friend

Click here for more Soup & Salids