| Yield 1X: | 33.50 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, chili | ||
| Portions: | 22.3 | ||||
| Shelf life: | 3 days | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Egg yolks (each) | 3.00 | 6.00 | ||
| Tuna conserva, crumbled | 1 | 2 | ||
| Anchovies | 1.00 | 2.00 | ||
| Freshly squeezed lemon juice | 4.00 | 8.00 | ||
| Capers | 1.50 | 3.00 | ||
| EVOO | 8.00 | 1 |
Carefully measure and prepare all ingredients. Combine the eggs yolks, tuna, anchovies, lemon juice, and cpaers in the workbowl of the food processor. Process until completely smooth, about four minutes.
Drizzle the olive oil in while the processor is running. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.