In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients. While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture. When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper. Pour into a clean container and refrigerate until ready to use. Will keep for 4 to 5 days refrigerated. >From Michaels Place Show #ML1A28 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (562g)|
|Recipe Makes: 1|
|Calories from Fat: 1626 (89%)|
|Amt Per Serving||% DV|
|Total Fat 180.7g||241 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 126.4g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 70.2mg||22 %|
|Sodium 4507.6mg||155 %|
|Potassium 957.8mg||25 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 18.5g|
|Protein 33.3g||48 %|
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Calories per serving: 1824
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