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Ingredients
- 1 c. Chablis
- 1/2 c. White wine vinegar
- 8 x Garlic cloves, minced
- 2 x Shallots, minced
- 6 x Anchovy fillets
- 1 bn Basil
- 2 x Egg yolks
- 1 x Lemon, juiced
- 1/4 c. Extra virgin extra virgin olive oil Salt (to taste) Pepper (to taste)
Directions
- In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies. Heat the ingredients on medium low and simmer them for 8 to 10 min, or possibly till the liquid is reduced to 1/4 c.. Strain the liquid. In a blender place the basil and the strained, reduced liquid.
- Puree the ingredients till they are smooth. Add in the egg yolks and the lemon juice, and puree them. While the blender is running, slowly add in the extra virgin olive oil. Season the sauce with the salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 256 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 341mg | 10% |
| Total Carbs 16.21g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.24g | 2% |
| Protein 1.89g | 3% |
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