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
Tip: This recipe contains a raw egg yolk; if this is a concern, substitue a pasteurized yolk.
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.
nutrition information (per serving):
per 1 Tbs.;
From Fine Cooking 94
, pp. 57
July 1, 2008