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Ingredients

Directions

  • Coarsely chop garlic and anchovies, then sprinkle with salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in mustard and egg yolks.

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  • Slowly whisk in olive oil until mixture is thickened and emulsified. Whisk in lemon juice, then grapeseed oil. Stir in cheese and serve with fennel and carrots. Dip can be stored in refrigerator up to 2 days.

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