Parmesan dressing

Yield: 1 servings

Measure Ingredient
¼ cup Red wine vinegar
¼ cup Lemon juice
1 \N Egg yolk
2 \N Anchovy fillets
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ cup Grated Parmesan cheese
⅓ cup Olive oil
⅓ cup Salad oil

COMBINE ALL INGREDIENTS except the oils in a blender or food processor and blend until mixed. Running your machine on low to medium speed, slowly add the oils in a steady stream until incorporated. (NOTE: If dressing becomes too thick after the oils are a Makes 1½ Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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