Prep 10 mins
Cook 0 mins
I copied this recipe from a Barefoot Contessa episode on The Food Network. Usually I make only half the recipe, using 2 tablespoons of regular mayonnaise instead of the raw egg yolk...seems to work fine. This is one of my family's favourite salad dressings. I guessed at the total number of servings, based on 2 Tablespoons dressing per salad serving, but this may be more or less than your personal preference dictates.
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 2 garlic cloves, chopped
- 1⁄2 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 1⁄2 cups olive oil
- 1⁄2 cup parmesan cheese, grated
- Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed.
- With blender going, slowly add olive oil (the mixture will thicken). When all the oil has been incorporated, mix in the parmesan cheese.
I cut the recipe in half and used mayo for the egg yolk. It is a boldly flavored dressing. I used it on a salad with romaine lettuce, mushrooms, avocado, and cold shrimp. It was a great lunch. Thanks for posting, Sweet Baboo!
Nice dressing - very good over asparagus or baby greens. Makes a ton of dressing. Next time I'll half the recipe. I used the egg yolk. Added a couple drops of Franks Red Hot which added a nice flavour.
Made this for a sald the other night, and we really liked it. I tried it with your suggestion of the 2 TBL of regular mayonnaise instead of the egg yolk. May try it with the egg yolk next time just to see the difference. It does make quite a large amount. I may cut down on the lemon juice next time and add a little more garlic as an experiment.