Ingredients
Scale
- 6 anchovy fillets
- 1 garlic clove
- 1/4 teaspoon kosher salt
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
Instructions
- Add the anchovies, garlic, salt, egg yolks, lemon juice, Dijon mustard, olive oil, and Parmesan cheese to a food processor.
- Pulse until completely smooth and creamy.
- Taste and adjust with additional lemon juice or Parmesan if desired.
- Serve immediately or refrigerate until ready to use.
Notes
- Anchovies are key: They add deep savory flavor without making the dressing taste fishy.
- Use fresh lemon juice: Freshly squeezed juice gives the dressing its bright, balanced flavor.
- Food safety: Because this recipe contains raw egg yolks, use fresh, high-quality or pasteurized eggs if preferred, and keep the dressing refrigerated.
- Adjust to taste: Add more Parmesan for a richer dressing or a little extra lemon juice for more brightness.
