1 oz. anchovy filets
3 cloves garlic
½ egg yolk
1 egg white
1 ½ cups virgin olive oil
1/6 cup lemon juice
¾ tbsp Dijon mustard
½ tsp. Worcestershire sauce
1 fresh roasted red pepper
Salt & pepper to taste

In a blender, purée garlic, anchovies, and worcestershire sauce until smooth. Add eggs (yolks & whites) and mustard. Slowly stream olive oil and alternate with lemon juice. Season with salt & pepper, then add roasted red peppers. Yield: 2 cups

½ cup soy sauce
½ cup balsamic vinegar
½ cup maple syrup
1/8 cup honey
1/8 cup Dijon mustard
1 small clove garlic
½ tsp. ginger
salt & pepper to taste
½ cup vegetable oil

In a blender, mix all ingredients together and add oil slowly at the end. Yield: Approx. 2 cups

In a medium sauce pan heat oil, sauté shallots, garlic and lemon zest. Add chipotles and cilantro, add honey, water & lemon juice and let simmer until reduced by one third. After cooled blend in a blender. Brush on your favorite grilled foods.