Here’s What You’ll Need:
- 6 wild-caught anchovy fillets packed in oil, drained (Crown Prince recommended)
- 1 small organic garlic clove, peeled and coarsely chopped
- 1 tsp. Real Salt
- 2 large pastured egg yolks (reserve the whites for another use)
- 2 Tbsp. freshly squeezed organic lemon juice, plus more if desired
- 3/4 tsp. Homemade Organic Dijon Mustard
- 1/2 cup PLUS 2 Tbsp. organic olive oil
- 3 tablespoons finely grated organic Parmigiano Reggiano cheese
- 1/4 tsp. freshly ground organic black peppercorns
Here’s How I do it:
Quick Method:
- In a food processor or food chopper fitted with the chopping blade, add the anchovy fillets, garlic, egg yolks, lemon juice, mustard, and a pinch of salt; Process into a paste.
- Transfer the anchovy mixture and olive oil into a pint-and-a-half sized Mason jar; Using an immersion blender, process until the dressing is emulsified (it will be thickened and shiny).
- Add parmesan plus salt and pepper to taste; Mix until well combined with the immersion blender, adding additional lemon juice if desired.
- This dressing can be made a day in advance.
- Enjoy!
By-Hand Method:
- Mince together anchovy fillets, garlic, and pinch of salt; Use the blade side of a knife to mash into a paste, then scrape into a medium stainless-steel mixing bowl.
- Whisk in egg yolks, 2 tablespoons lemon juice, and mustard.
- Adding drop by drop to start, gradually whisk in olive oil; Whisk until dressing is thick and glossy (it will be emulsified). Whisk in Parmesan cheese. Season with salt, pepper, and more lemon juice, if desired.
- This dressing can be made a day in advance.
- Enjoy!