I’ve been making this salad dressing for over 25 years the same way. It’s a go to staple in our house and because of it’s consistency can easily morph into an aioli for sandwiches, artichokes, etc. If you want to spice it up you can add a chipotle pepper smoked in adobo sauce or even siracha. If you want it a bit thinner just add a touch of water. I use my cuisinart and I use a mixture of grape see oil and olive oil. Also the recipe calls for a raw egg yolk so if you care squeamish about raw eggs just leave it out and add another tablespoon of Dijon to help the dressing emulsify. If you want a more subtle garlic flavor substitute the minced fresh garlic for roasted garlic.
- 4 anchovy fillets
- 2 cloves of minced garlic or grated
- 2 dashes of Worcestshire sauce
- 2 dashes of Tabasco or Cholua
- 1 egg yolk
- 1 T Dijon mustard
- 1/4 c grated parmesan
- 1 lemon, juiced
- 1/2 c grape seed oil or canola oil
- 1/2 c olive oil
- 1 teaspoon Sous Salt Grey Herb
In the bowl of your food processor add the grated or minced garlic, lemon juice, anchovy fillets, Worcestshire, Tabasco and give it a whirl. Then add the egg yolk, mustard, Sous Salt and process again. While the food processor is on drizzle the olive oil slowly through the feeder tube. This needs to be drizzled slowly so it emulsifies, if you pour it in you will break the dressing and it will be runny. After the olive oil is incorporated drizzle the grape seed oil. Mix in the parmesan cheese and you are good to go!
This dressing can easily be adapted to your taste. If you want it thinner, add some water. If you would like it spicier add a chipotle pepper when you are blending the garlic and lemon juice. If you want more lemon or mustard just increase the amount. The only thing you need to remember is to add the olive oil slowly or you won’t get a creamy result!
Photo credit Alex Lau