Parmesan Dressing

Recipe Ingredients

1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Lemon juice
1		Egg yolk
2		Anchovy fillets
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Worcestershire sauce
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1/3 cup	78ml	Olive oil
1/3 cup	78ml	Salad oil

Recipe Instructions

Combine all ingredients except the oils in a blender or food processor and blend until mixed.

Running your machine on low to medium speed, slowly add the oils in a steady stream until incorporated.

NOTE: If dressing becomes too thick after the oils are added, thin it out with up to 2 tablespoons water)

Makes 1 1/2 Cups

{Editor's note: If you feel uncomfortable about using raw egg yolks, you can heat them in a double boiler to 138F and kill any offending bacteria.]

Source:
Louis Pappas

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