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Ingredients
  • ½ to 1 cup (2¾ oz.) shredded Parmagiano Reggiano cheese
  • ½ cup olive oil OR OIL FROM COD LIVER!!!
  • 1 tbsp Dijon mustard
  • 1 tsp red wine vinegar
  • ½ garlic clove, minced (up to 2 cloves)
  • ¾ oz. anchovies or 1 tsp. anchovy paste
  • ½ lemon, the juice
  • 1 pinch ground black pepper
  • ½ tsp salt
Note: Ingredients may have been altered from the original.
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