Ingredients

The following ingredients have 4 Servings
  • lemon (zested)
  • 2 tablespoons white wine vinegar
  • 1 large egg yolk
  • 1/2 teaspoon sea salt
  • 1 1/4 teaspoons Dijon mustard
  • 1 clove garlic (roughly chopped)
  • 1 1/2 white anchovies
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup Canola or vegetable oil
  • 1/4 cup extra virgin olive oil

Instruction

  • Add lemon zest to a small prep bowl and cover with the vinegar. Set aside to rest for 10 minutes.
  • While the zest is marinating, combine the egg yolk, sea salt, Dijon mustard, garlic and anchovies in the bowl of a mini food processor. Pulse several times to combine.
  • Add the lemon-vinegar mixture and pulse a few times to blend, then add the worcestershire sauce and blend for one minute. (This helps aerate the dressing to make it creamier.)
  • Slowly add the canola oil into the built in oil dispenser of your food processor while the unit is running continuously. Add the olive oil in the same manner until all of the oil has been combined.
  • Transfer dressing to a serving bowl of glass jar with a lid. Serve or refrigerate for up to a week.