Parmesan Dressing
Yield
1 1/2 cupsPrep
5 minCook
0 minReady
5 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
red wine vinegar
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
anchovy fillets
|
*
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ⅓ | cup |
olive oil
|
|
| ⅓ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
red wine vinegar
|
|
| 59 | ml |
lemon juice
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
anchovy fillets
|
*
|
| 5 | ml |
dijon mustard
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 79 | ml |
olive oil
|
|
| 79 | ml |
vegetable oil
|
|
Directions
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.
