1 T fresh chopped garlic
1 egg
1 tsp anchovy paste
1/2 T mustard seed, any color (you can sub plain ole' mustard, I recommend a grainy mustard, not your typical French's mustard)
3 T lemon juice
1 T Worcestershire sauce
1/2 tsp EACH salt and pepper
3/4 c olive oil
parmesan cheese
If you have an immersion blender, use it...I have this one and it has changed my life... OK well that might be a slight exaggeration, but it's totally awesome and makes blending hot soups or making salad dressings so much easier than using a blender...
blend everything but the oil, when it is all mixed well, slowly pour in the olive oil. taste and adjust seasoning. mix with romaine lettuce and a sprinkle of parmesan cheese. this will keep for at least 1 week in your refrigerator. enjoy!
No comments:
Post a Comment