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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
1 shallot quartered |
2 garlic cloves halved |
1 teaspoon dried green peppercorns |
1/2 teaspoon aniseed |
1 tablespoon white wine vinegar |
1/4 cup extra virgin olive oil |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place shallot, garlic, peppercorns and aniseed in blender on medium until mixture is chopped.
2. Add vinegar and blend then with motor running add oil in a stream and blend until emulsified.
3. Stir in salt and pepper then store in refrigerator until ready to use.
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