- 8 anchovy fillets, drained on a paper towel
- 250ml good olive oil
- 4 cloves garlic
- 60ml sherry vinegar
- 1 punnet Freshzest Basil – Green, chopped
- 2 egg yolks
Sauce for Caesar Salad.
- Blend all ingredients well in the food processor. Season with pepper.
- Drizzle over your favourite caeser salad after shaking well. Keeps in the fridge.
