Cesar Sauce

1 egg
1 dl of «CAPIRETE» Extra Virgin Olive Oil
2 spoonfuls of «CAPIRETE» Sherry Vinegar
1 spoonful of lemon juice
1 anchovy
A few drops of Worcester sauce
1 clove of garlic

Preparation: Mix the lemon juice, Sherry Vinegar and olive oil. Place the anchovy, crushed garlic clove, pepper, a whisked egg and a few drops of Worcester sauce in a mortar and crush. Add this mixture to the vinegar emulsion and whisk until thoroughly blended.

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