Inside New Orleans Museum of Art
#1 Collins Diboll Circle, City Park / New Orleans, LA 70124
Sauces, Butters and Dressing
In a food processor combine shallots, garlic, eggs, Worcestershire, kalamata olives, Dijon mustard and lemon juice. Blend very well for at least 2 minutes. Slowly add in oil in a slow steady stream to emulsify. Season with salt and black pepper to taste.