Ingredients
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3 tablespoons fresh lemon juice
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4 -5 anchovy fillets, drained
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1 tablespoon Dijon mustard
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1 -2 teaspoon minced fresh garlic (the garlic must be minced before blending)
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1 -2 teaspoon Worcestershire sauce
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1 cup olive oil (you could use 3/4 cup oil)
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black pepper (to taste)
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salt, careful adding in the salt this dressing is already salty from the anchovy
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1/4 cup parmesan cheese
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1 teaspoon sugar (use only if needed)
Instructions
- Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
- While the machine is still running slowly drizzle in oil.
- Add in Parmesan cheese (if using) blend to combine.
- Season with black pepper and salt (if using).
- Add in the sugar only if needed and blend again.
- Transfer to a glass jar with a tight-fitting lid.
- Cover and refrigerate 6 hours or overnight before using.
- Shake well before using.