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.
Ingredients
BBQ Oyster Po-boy honored as the 8-time "Best Oyster Po Boy"
- Oak Street Poboy Festival