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1) Combine all dressing ingredients except olive oil in a blender using low
speed. Maintain speed and add olive oil very slowly until mixture thickens
and is the consistency of mayonnaise. Add vinegar and blend.
2) Spoom into a glass jar, cover, refrigerate up to a week, using as
needed.
3 x Egg Yolks; beaten
3 tb Prepared Mustard
10 cl Garlic
2 x Anchovy Filets
6 x Capers
1 1/2 ts Salt
1/2 ts White Pepper
1/2 ts Dried Oregano Leaves
15 dr Tobasco Sauce
15 dr Worcestershire Sauce
Olive Oil
5 tb White Vinegar
2 Servings