INGREDIENTS
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1 Quart
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Units
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US
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3 cups olive oil
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6 large eggs
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1⁄3 cup red wine vinegar
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2 1⁄2 cups freshly grated parmesan cheese
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1⁄4 cup fresh parsley
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1⁄2 cup chopped garlic
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2 tablespoons Worcestershire sauce
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2 tablespoons fresh lemon juice
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salt, pepper, dry mustard &, anchovie filets to taste