Follow these steps for perfect results
garlic cloves
minced
egg yolks
anchovies
Dijon mustard
lemons
juiced
olive oil
salt
pepper
freshly ground
Place garlic cloves, egg yolks, anchovies, Dijon mustard, and lemon juice in a blender.
Start blending the mixture.
Slowly drizzle in the olive oil while the blender is running to create an emulsion.
Season with salt and pepper to taste.
Expert advice for the best results
For a thicker dressing, add more egg yolks.
Adjust the amount of lemon juice to your preference.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made 2-3 days in advance
Drizzle generously over salad greens.
Serve with romaine lettuce, croutons, and parmesan cheese.
Use as a dip for crudités.
Acidity cuts through the richness
Discover the story behind this recipe
Classic American salad dressing
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