Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House.
1 canned anchovy fillet
3 tsp. fresh lemon juice
21/2 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/4 tsp. fried dill
1/4 tsp. fresh ground black pepper
1 garlic cloves, pressed
Mash anchovy fillet in a small bowl with a fork. Add lemon juice and
remaining ingredients, stirring with a whisker until blended. Store,
covered in refrigerator for up to in week. Yield 1/2 cup (Serving size: 2
tsp.)
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