Follow these steps for perfect results
egg white
salt
pepper
sugar
vegetable oil
red wine vinegar
lemon
juice of
Worcestershire sauce
garlic cloves
peeled
parmesan cheese
grated
Dijon mustard
Beat egg white, salt, pepper, and sugar in a blender until frothy (about 20-30 seconds).
With the blender running, slowly drizzle in half of the vegetable oil. The mixture should thicken.
Add red wine vinegar, lemon juice, Worcestershire sauce, garlic cloves, parmesan cheese, and Dijon mustard to the blender.
Blend until smooth.
Slowly drizzle in the remaining vegetable oil while the blender is still running to further thicken the dressing.
Pour the dressing into a glass jar with a tight-fitting lid.
Refrigerate for up to 1 week.
Expert advice for the best results
Adjust the amount of garlic to your preference.
For a thinner dressing, add a little water or lemon juice.
Taste and adjust seasonings as needed.
Everything you need to know before you start
5 minutes
Up to 1 week
Drizzle generously over salad greens.
Serve over romaine lettuce with croutons and parmesan cheese.
Use as a dip for crudités.
Crisp and refreshing.
Discover the story behind this recipe
Popular salad dressing in American cuisine.
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