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* | 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 |
1 | Combine egg yolk, garlic, shallot, mustard, anchovy paste and lemon juice in a blender. |
2 | With the motor running, slowly drizzle in the olive oil. Add 1/2 cup Parmigiano-Reggiano cheese and salt and pepper to taste. |
3 | Refrigerate until ready to use; dressing can be made a day or two ahead of time. |