Description
This creamy garlic dressing is perfect for salads and dips, bringing a rich flavor with a touch of tanginess.
Ingredients
Scale
- 1 egg yolk from a pasteurized egg, room temperature
- 1–2 cloves garlic, crushed
- 3 tbsp fresh lemon juice
- 2 tsp anchovy paste or 4 anchovy fillets finely minced
- 2 tsp Dijon mustard
- ½ tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 cup olive oil (240ml)
- ¼ cup grated parmesan (25g) or nutritional yeast (30g) – optional
Instructions
- Add all of your ingredients except the oil (& parmesan/nutritional yeast, if using) to a large mason jar.
- Put your immersion blender all the way in the jar and blend everything together until it starts to emulsify.
- Slowly drizzle the olive oil into the mixture. Blend and slowly pull up the blender as you go. The dressing will thicken and become creamy after a minute or two.
- Add the parmesan cheese if using and blend again to combine. Taste and season with additional salt and pepper as you see fit.
- Add everything except for the oil (and parmesan/nutritional yeast if using) to a blender and blend on a low speed for about 10-30 seconds to combine.
- With the blender still running on low speed, slowly pour the olive oil into the blender through the feeding cap on top in a steady stream.
- Stop the blender and scrape down the sides. Add the parmesan (if using) then blend once more on a low speed for a few seconds. Taste and season with additional salt and pepper as you see fit.
Notes
- This dressing can be stored in the refrigerator for up to one week.
- Adjust the amount of garlic based on your preference for a stronger or milder flavor.
- Prep Time: 10 minutes
- Category: Sauces
- Method: Blending
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg