- 4 tablespoons FINELY CHOPPED ROSEMARY
- 7-8 tablespoons ANCHOVY ESSENCE - BOTTLED
- 300ml OLIVE OIL
- 100ml LEMON JUICE - FRESH
Anchovy, lemon and Rosemary dressing
Ricardo Soares
30th January 2011
Anchovy, lemon and Rosemary dressing
PLACE THE FIRST 3 INGREDIENTS INTO A LIQUIDIZER, LIQUIDIZE AND EMULSIFY BEFORE ADDING THE LEMON JUIC
Ingredients
Method
PLACE THE FIRST 3 INGREDIENTS INTO A LIQUIDIZER, LIQUIDIZE AND EMULSIFY BEFORE ADDING THE LEMON JUICE, LIQUIDIZE TO A SMOOTH DRESSING - POOR INTO A CLEAN CONTAINER - DATE/LABEL AND REFIRGERATE UNTIL REQUIRED.
SERVE AT ROOM TEMP - RE-EMULSIFY TO SERVE AS A DRESSING FOR SALADS AND FISH
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