Description
A creamy anchovy dressing perfect for salads and drizzling.
Ingredients
Scale
- 2 large egg yolks
- 2 garlic cloves, finely minced
- 6 anchovy fillets, mashed into a paste
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1/4 cup neutral oil (such as grapeseed or canola)
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a medium-sized stainless steel or glass bowl, combine the egg yolks, minced garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce.
- Whisk the ingredients vigorously until the mixture is well-combined and begins to look slightly frothy.
- Place the bowl on a damp kitchen towel to stabilize it. While whisking constantly, begin adding the oils drop by drop.
- Once the emulsion begins to thicken, continue adding the oil in a very slow, steady, thin stream until all the oil is incorporated and the dressing is thick and creamy.
- Fold in the finely grated Parmigiano-Reggiano cheese using a whisk or spatula.
- Taste and season with kosher salt and black pepper as needed.
- If the dressing is too thick, whisk in a teaspoon of warm water to reach the desired consistency.
- Serve immediately or refrigerate in an airtight container for up to 2 days.
Notes
- This dressing can be stored in the refrigerator for up to 2 days.
- Serve over your favorite greens or as a dip.
- Prep Time: 10 minutes
- Category: Dressing
- Method: Whisking
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 0g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg