Wednesday, June 26, 2019


From the cuisinart instruction manual!


  • 2 garlic cloves, peeled
  • 1.5 anchovy fillets
  • 1.5 cups pitted nicoise or other imported black olives
  • 1/4 cup drained and rinsed capers
  • 2 tablespoons dijon mustard
  • 1.5 tablespoons fresh lemon juice
  • 1 tablespoon herbs de Provence or thyme
  • 3/4 teaspoon freshly ground pepper
  • 1/4 cup + 2 tablespoons extra virgin olive oil


Chop the garlic for 5 seconds; scrape the work bowl.  Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl.  Add the mustard, lemon juice, herbs and pepper. Process for 15 seconds on Chop; scrape the work bowl.  Process for an additional 15 seconds; scrape the work bowl again, then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds.


  • Next time, I might go light on the lemon, or even leave it out altogether; also, go heavy on the anchovies and herbs

No comments: