Provencale Vinaigrette

2 eggs
1 1/2 c olive oil
1 tsp salt
1/2 tsp white pepper
2 garlic cloves, finely minced
2 TBS lemon juice
1/4 c wine vinegar
2 tsp anchovy paste

Using a blender or processor, whip eggs until light and frothy. Gradually add oil in a thin stream and process until mixture thickens. Gradually add remaining ingredients and adjust seasoning. (May need thinning with 1/2 TBS water.) Chill at least 45 minutes.


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