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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this several years ago from someone who worked at Outback. Ingredients:
3 cups olive oil |
6 large eggs |
1/3 cup red wine vinegar |
2 1/2 cups freshly grated parmesan cheese |
1/4 cup fresh parsley |
1/2 cup chopped garlic |
2 tablespoons worcestershire sauce |
2 tablespoons fresh lemon juice |
salt, pepper, dry mustard &, anchovie filets to taste |
Directions:
1. Combine all ingredients in a blender.
2. Blend on low for 20 seconds to incorporate oil.
3. Blend on high for 20 more seconds to mix thoroughly.
4. Place in covered container, and refrigerate.
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