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Creamy Parmesan Dressing
Makes 1 1/3 Cups
*1 large egg yolk (see Notes)
*1 garlic clove, finely chopped
*1 shallot, finely chopped
*1 teaspoon Dijon mustard
*1 tablespoon anchovy paste
*3 tablespoons fresh lemon juice
*1 cup good-quality olive oil
*3/4 cup freshly grated Parmigiano-Reggiano cheese
*Kosher salt and freshly ground black pepper
1Combine egg yolk, garlic, shallot, mustard, anchovy paste and lemon juice in a blender.
2With the motor running, slowly drizzle in the olive oil. Add 1/2 cup Parmigiano-Reggiano cheese and salt and pepper to taste.
3Refrigerate until ready to use; dressing can be made a day or two ahead of time.
  • If you have any concerns about using raw eggs or are serving to certain people - the elderly, small children and those with a compromised immune system - substitute 1 1/2 tablespoons of pasteurized egg yolk for the raw egg yolk.