Ingredients
- 2 anchovy fillets
- 1 egg yolk
- 80 ml olive oil
- 80 ml salad oil
- 60 ml wine vinegar (red)
- 60 ml lemon juice
- 20 gr parmesan cheese (grated)
- 5 ml dijon mustard
- 2 ml worcestershire sauce
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 added, thin it out with up to 2 tablespoons water). Makes 1.5 Cups
