Lemon Dijon Salad Dressing

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.

• Ready In: 10 mins
• Serves: 20
• Yields: 2 1/2 cups

Ingredients

• 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

Directions

1. Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed.
2. With blender going, slowly add olive oil (the mixture will thicken). When all the oil has been incorporated, mix in the parmesan cheese.
3. Refrigerate.