2 tablespoons Dijon mustard
2 tablespoons pureed garlic
2 cups grated parmesan or dry Monterey Jack Cheese
4 tablespoons Rose’s lime juice
1-1/2 cup red wine vinegar
1 shot Cuervo Gold Tequila
1-1/2 cup Worcestershire sauce
2 cups olive oil
8 anchovy filets
In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, Worcestershire, Dijon mustard and 1/2 cup olive oil. Add vinegar to this paste and pulse, slowly drizzling in remaining oil. Season with cracked black pepper.