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Ingredients
- 1 x Egg
- 1 tsp Chopped garlic, more to taste
- 1/4 tsp Grnd white pepper
- 6 x Anchovy fillets
- 1/2 tsp Worcestershire sauce
- 3 Tbsp. Grated Parmesan cheese =Or possibly=- Romano cheese
- 3/4 c. Extra virgin olive oil
- 3 Tbsp. Red wine vinegar
- 1/4 c. Freshly squeezed lemon juice
Directions
- BRING SOME WATER TO A BOIL in a small pot over high heat and cook the egg exactly 2 min. Remove the egg and break it into a blender or possibly food processor, scraping out any congealed white. Add in the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds. With the motor still running, add in oil in a slow, steady stream. The dressing will begin to take on the appearance of a mayonnaise. Add in the vinegar and lemon juice and blend till incorporated. Scrape the dressing into a bowl and set aside.
- Makes 1 1/2 C.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 332g | |
| Calories 1591 | |
| Calories from Fat 1509 | 95% |
| Total Fat 170.69g | 213% |
| Saturated Fat 26.34g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 327mg | 14% |
| Potassium 212mg | 6% |
| Total Carbs 8.04g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.25g | 2% |
| Protein 11.77g | 19% |
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