-Waldine Van Geffen VGHC42A
1/4 c Oil-pk Tomatoes; drained
1 lg Egg
1 tb Garlic; minced
1 1/2 ts Dijon mustard
1 1/2 ts Fresh lemon juice
3/4 c Ex-virgin olive oil
x Salt and fresh ground white
-pepper
Finely chop sun-dried tomatoes in processor. Add egg,
garlic, mustard and lemon juice and blend well. With
machine running, gradually add oil through feed tube
in slow steady stream. Blend until smooth and thick.
Season with salt and pepper (Can be prepared 2 days
ahead. Refrigerate) Source: Courtyard Cafe and Bar,
NYC (wrv)
