Ingredients Jump to Instructions ↓

  1. 2 egg yolks, from coddled eggs (see procedure below)

  2. 2 large garlic cloves

  3. 3 whole anchovy fillets

  4. 3/4 cup mayonnaise

  5. 1/2 cup finely grated Parmigiano-Reggiano Parmesan cheese

  6. 1/3 cup olive oil

  7. 1/4 cup freshly squeezed lemon juice

  8. 1 tablespoon cold water

  9. 1 teaspoon freshly ground black pepper, or to taste

  10. salt to taste

Instructions Jump to Ingredients ↑

  1. To coddle eggs: Place 2 room temperature eggs in a small saucepan. Pour in boiling water until the eggs are covered. Leave for 1 minute, then drain and run under cold water until the eggs are cool enough to be handled. When cool separate the eggs and reserve the yolks.

  2. Add the rest of the dressing ingredients to a blender, along with the egg yolks. Blend until smooth. Refrigerate until needed on the side.


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