Makes 5 ½ cups
6 oz. anchovy fillets, drained and chopped
3 tbsp. Worcestershire sauce
3 tbsp. wine vinegar
3 tbsp. ketchup
3 tbsp. freshly squeezed lemon juice
5 tsp. ground black pepper
1 large egg
3 tsp. garlic powder
2½ tsp. dry English mustard
2½ tsp. sea salt
2 tsp. steak sauce
3 dashes of hot sauce
4 cups canola oil
1. Blend all of the ingredients except the oil in a food processor or blender. Pour in half of the oil while the machine is blending. Add the remainder of the oil.
2. Cover and refrigerate until needed, for up to 2 weeks.