1 egg
1 tsp anchovy paste 1-2 garlic cloves, minced ¼ tsp each salt and pepper 1/2 Tbsp. apple cider vinegar 1 tbsp lemon juice 1 cup avocado oil or light-tasting olive oil If using an immersion blender, place all the ingredients except the oil in a jar and insert the blender. Blend until smooth, about 30 seconds. With the blender still on, slowly drizzle in the oil, moving the blender around so that all the oil is incorporated and the dressing emulsifies. If using a blender, do the same as above, except slowly drizzle in the oil until it emulsifies into dressing. The mixture should be thick and creamy when you’re done. Place in an airtight jar and store in the refrigerator for 2 weeks.
1 Comment
3/24/2020 12:18:36 am
It has been a while since the last time I tried an unusual yet delicious food. Based on its name, I can feel that Italian eggplant relating is attractive. Though the procedure of coking it might look a bit worrying, coming up with a delicious recipe will always need time and effort of course. The teaching is easy to follow, it's the progression that makes it challenging since there are several material that you need to do! But still, I believe that cooking Italian eggplant relating will be worth it!
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