Video Hi, Im Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes
Watch Us Make the Recipe You Will Need cup (60ml) extra-virgin olive oil 2 tablespoons (30ml) white or red wine vinegar 2 tablespoons (30ml) fresh lemon juice 1 teaspoon fresh grated lemon zest 1 garlic clove, finely minced or grated 1 teaspoon Dijon mustard 1 tablespoon capers, drained and minced 1 teaspoon maple syrup or honey 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano leaves 1 teaspoon dried basil or 1 tablespoon chopped fresh basil leaves 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley 1 teaspoon chopped fresh thyme or teaspoon dried thyme teaspoon fine sea salt plus more to taste teaspoon fresh ground black pepper Pinch crushed red pepper flakes, optional 2 tablespoons finely grated Parmesan or Romano cheese, optional Directions 1Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy
His most important teachers were Adolf Schill, Hugo Crola and Johann Peter Theodor Janssen
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