Yield:Yields a scant 1 cup.
亚搏手机版官方
- 3 oil-packed anchovies, rinsed and patted dry
- 2 large cloves garlic, smashed and peeled
- 1 large egg yolk
- 2-1/2 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 1-1/2 tsp. fi nely grated lemon zest
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup extra-virgin olive oil
Nutritional Information
- Nutritional Sample Size per 1 Tbs.
- Calories (kcal) : 80
- Fat Calories (kcal): 70
- Fat (g): 8
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 20
- Sodium (mg): 350
- Carbohydrates (g): 1
- Fiber (g): 0
- Protein (g): 3
Preparation
- Put all the dressing ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream. You can store the dressing, tightly covered, in the refrigerator for up to 3 days.
Tip
This recipe contains a raw egg yolk; if this is a concern, substitue a pasteurized yolk.
Related
Reviews
Rate or Review
Reviews (3 reviews)
-
jng000| 09/29/2015easy and delicious
-
llinares1| 09/23/2014Simple, delicious. What else is there to say.Made without anchovies and it was still great.
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Socorroh| 08/04/2013
Delicious! Next time I think I might add 1 clove of garlic.
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