Andrew Mc Connell, is such a bright star in the Melbourne cooking scene. He has the knack of serving simple , but very tasty food. This recipe is characteristic of his flair. I have adapted, for the TMX, the recipe from one presented in Gourmet Traveller Magazine.
In TMX Bowl place
1 clove of garlic
6 Anchovy fillets
20g. red wine vinegar
20g. Dijon mustard
1 egg yolk
6 Basil leaves, ( used 1 teaspoon of Pesto without the cheese)
Zap speed 7 /20 seconds.
Gradually add 110g of olive oil, ( I used equal parts olive and rice bran oils)
Stir through steamed green beans just prior to serving, and dust with Black Pepper.
This makes more than enough with plenty over. Can be used to dress a green salad.