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In a blender or food processor, puree garlic, cheese, lime juice, tequila,
anchovies, worcestershire sauce, mustard and 1/2 cup olive oil.
Add vinegar to the paste and pulse, slowly drizzling in remaining oil.
Season with freshly cracked black pepper.
2 tb Dijon style mustard
2 tb Pureed garlic
2 c Parmesan cheese; grated
4 tb Rose's Lime Juice
1 1/2 c Red wine vinegar
1 Cuervo gold tequila
1/2 c Worcestershire sauce
2 c Olive oil
8 Anchovy fillets
5 Cups