Ingredients
The following ingredients have 2 Servings
- 1/2 cup (120 ml) lactose-free whole milk
- 6 tablespoons plus 2 teaspoons fresh squeezed lemon juice, (divided)
- 1 cup (240 ml) Garlic-Infused Oil ,
- 2/3 cup (66 g) grated Parmesan cheese
- 12 flat anchovies, (packed in oil, drained (this is usually a 2 ounce/55 g tin))
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- Lots of freshly ground black pepper
Instruction
- Pour milk and 2 teaspoons of lemon juice into carafe of blender and allow to sit and thicken, about 5 minutes. Add the remaining lemon juice, garlic-infused oil, Parmesan, anchovies, Dijon mustard, Worcestershire sauce, salt and several grinds of pepper. Blend on high speed until smooth and creamy. Taste and adjust seasoning as desired.
- Dressing is ready to use or may be refrigerated in an airtight container for up to 3 days. If it overly thickens you can thin with a little water.
