Ingredients
Make polenta –
cut into 20 – 1″ x4″ sticks.
Fry and transfer to paper towel.
Dip Sauce:
1 large head of garlic
4 tsp dijon
1 tbsp lemon
1 tbsp lime
2 tsp red wine vinegar
1 tsp chopped chilpolte chiles in adobo
1/2 tsp worcestershire sauce
1/2 tsp cumin
6 anchovy filets – rinsed
4 dashes tabasco
1 egg yolk
1 1/3 cups canola oil
1/3 cup x-virgin olive oil
Instructions
Bake garlic for 1 hour in foil (remove head)
Cool and squeeze into bowl.
Put garlic, mustard, juices – (all but oils) into processor. While running – add slowly – canola, then olive oil
Season – and then cover and refrig in new bowl.
