2 egg yolks
1 (2 oz) tin anchovies, drained and diced
1/2 c. oil
1/4 c. vinegar
1 clove garlic
1/2 tsp. EACH: dry mustard, salt
1/4 tsp. Pepper
In a blender container, combine egg yolks,
anchovies, oil, vinegar, garlic, dry mustard, salt and pepper.
Blend on medium speed until smooth.
Serve over salad topped with garlic croutons
and freshly shredded Parmesan cheese.
Makes 1 ½ c.