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2 pasteurized egg yolks 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 clove garlic, chopped 2 tablespoons Dijon mustard 1/4 cup Worcestershire sauce 1/4 cup chopped anchovies 1 cup olive oil 1/4 teaspoon salt 1/8 teaspoon ground black pepper |
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In a food processor, blend all ingredients except the oil. When the mixture is smooth, drizzle the oil in a thin stream
while the processor is running. Add salt and pepper to taste if necessary. Makes 2 cups. |
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