Ingredients
2 tsp Garlic
1 tin 6-12 Anchovies
2 tsp Dijon mustard
2 Egg Yolks
2 Tbl lemon juice
2 Tbl Olive oil
2 Tb Worcester Sauce
1/2 c Vegetable oil
Grated Parmesan Cheese
Salt
Pepper
Preparation
Nice texture but I modified the recipe below based on ingredients listed above to cut the oily taste. Added more Garlic, Dijon, Lemon juice, Anchovies & added Worcester.
Using the side of a sturdy knife (or a mortar and pestle), mash 1 small garlic clove and a pinch of kosher salt until reduced to a paste. Add 6 anchovies; mash and chop until well combined and nearly smooth. Scrape into a medium bowl. Whisk in 3/4 teaspoons Dijon mustard, then 2 large egg yolks and 2 tablespoons fresh lemon juice; whisk to blend. Working drop by drop to start, add 2 tablespoons extra-virgin olive oil followed by 1/2 cup vegetable oil; whisk constantly until dressing is thick and glossy. Whisk in 3 tablespoons grated Parmesan. Season with kosher salt, freshly ground black pepper, and more lemon juice, if desired.
