© JACQUES & COMPANY 2011
Makes 1.5 cups
1 egg yolk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 tablespoon anchovy paste
1 teaspoon fresh garlic, chopped
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
3/4 cup canola oil
1/4 cup olive oil
In the bowl of your food processor fitted with the steel blade add the egg yolk, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, pepper, and lemon juice. Mix for 10 seconds until well blended, scraping the mixture from the sides with a rubber spatula.
Turn the processor on and slowly add the canola oil first, then the olive oil.
Add the vinegar and salt to taste. Add tap water 1 tablespoon at a time to dilute the dressing to a proper consistency, since the dressing will be too thick after the blending of the oils. Use right away or keep in the refrigerator covered up to 7 days.
Note: If you are using the dressing right away (same day) you can use 100% olive oil, but use the blend ratio above if you plan to keep the dressing refrigerated (100% olive oil dressing will separate when brought back to room temperature).