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20 minutes
Prep: 10 minutes
Cook: 10 minutes
396 calories per serving view nutrition facts
1 batch
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| 1 | each | egg | |
| 1 | teaspoon | garlic | minced |
| 1/4 | teaspoon | white pepper | ground |
| 6 | each | anchovy fillets | |
| 1/2 | teaspoon | worcestershire sauce | |
| 3 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
| 3/4 | cup | olive oil | |
| 3 | tablespoons | red wine vinegar | |
| 1/4 | cup | lemon juice |
BRING SOME WATER TO A BOIL in a small pot over high heat and cook the egg exactly 2 minutes.
Remove the egg and break it into a blender or food processor, scraping out any congealed white.
Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds.
With the motor still running, add oil in a slow, steady stream.
The dressing will begin to take on the appearance of a mayonnaise.
Add the vinegar and lemon juice and blend until incorporated.
Scrape the dressing into a bowl and set aside.
| % Daily Value* | |
| Total Fat 43.0g | 66% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 82mg | 3% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 1% | Vitamin C | 12% | |
| Calcium | 5% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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