Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the olive oil and canola oil. Season with white pepper.
Cover and refrigerate. Can be stored in the refrigerator for up to 3 days.
Yield: about 2-1/2 cups
Recipe Source: The French Laundry Cookbook by Thomas Keller (Artisian)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (557g)|
|Recipe Makes: Servings|
|Calories from Fat: 4015 (100%)|
|Amt Per Serving||% DV|
|Total Fat 446.9g||596 %|
|Saturated Fat 49.6g||248 %|
|Monounsaturated Fat 292.3g|
|Polyunsanturated Fat 89.2g|
|Cholesterol 209.8mg||65 %|
|Sodium 700.9mg||24 %|
|Potassium 149mg||4 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4015
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.