Ingredients
1 large egg yolk (room temperature)
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste (or finely chopped anchovy fillets, halal alternative)
2 cups extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Salt to taste
Instructions
In a medium bowl, whisk together the egg yolk, Dijon mustard, minced garlic, and fresh lemon juice until fully combined.
While continuously whisking, slowly drizzle in the olive oil in a thin stream to create a smooth emulsion.
Stir in the anchovy paste or finely chopped anchovies until evenly incorporated.
Fold in the grated Parmesan cheese, black pepper, and a pinch of salt. Taste and adjust seasoning as needed.
Serve immediately or refrigerate until ready to use. Re-whisk if the dressing separates.
Notes
For a non-halal version, ensure the anchovy paste or anchovies are halal-certified. You may store the dressing in an airtight container in the refrigerator for up to 3 days.
If the dressing becomes thick or clumpy, briefly whisk in a few drops of water or lemon juice to loosen it.
- Prep Time: 10
- Category: Mediterranean Table
- Method: Whisking
- Cuisine: American-Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 100mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 125mg