1 Tbsp garlic, minced

5 each anchovy (if desired)

6 egg yolks

1/4 cup lemon juice

1/4 cup water (as needed)

1-1/4 cups extra virgin olive oil

1 tsp Kosher salt (to taste)

1/2 tsp fresh ground pepper (to taste)

1 cup parmesan, grated

1. In a food processor mash the garlic, anchovy, salt and pepper into a relatively smooth paste
2. Add egg yolks, lemon juice and water and mix until the mixture begins to lighten in color
3. While the processor is still running slowly add olive oil
4. Remove dressing from the processor and fold in the parmesan. Season to taste with salt and pepper

Copyright 2006 Artisan Cooking School. All Rights Reserved.
Powered by: BigDomainHost