Description
Adapted from my cookbook, Pizza Night.
If you don’t have a food processor, you can use a knife/whisk to make the dressing: To make by hand, use a knife to mince the garlic and anchovies until very finely chopped. Transfer to a medium bowl, then whisk in the egg yolk (or mayonnaise), vinegar, and lemon juice until smooth. Very slowly stream in the olive oil, whisking constantly until emulsified. Taste and adjust with more salt and/or lemon. Thin the dressing with 2 to 4 tablespoons of water if needed.
Two Tools I love:
- Microplane Grater for the Parmigiano Reggiano
- 14-Cup Food Processor
For a small batch, use these proportions:
- 3 garlic cloves
- 6 olive oil–packed anchovy fillets
- 1 large egg yolk or 1 tablespoon mayonnaise
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup extra-virgin olive oil
Ingredients
- 3 garlic cloves
- a 2–0unce tin of anchovies, drained (roughly 12 olive oil–packed anchovy fillets
- Flaky sea salt or kosher salt
- 2 large egg yolks or 2tablespoons mayonnaise
- 1/4 cup white balsamic vinegar
- 1/4 cup fresh lemon juice, plus more to taste
- 2 cups extra-virgin olive oil
- 3 to 4 tablespoons water
Instructions
- In a food processor or blender, combine the garlic, anchovies, and a pinch of salt and puree until smooth, about 15 seconds. Add the egg yolks (or mayonnaise), vinegar, and lemon juice and puree again until smooth, another 15 seconds.
- With the machine running, stream in the oil very slowly until emulsified. (Note: If you have a Cuisinart, stream the oil through the food pusher insert of the food chute… there is a teensy hole at the bottom that will allow the oil to stream in very slowly.) Taste and adjust with more salt and/or lemon juice. If necessary, with the machine running, thin the dressing with 3 to 4 tablespoons of water.
- Transfer the dressing to a jar and store in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Category: Dressing
- Method: Food processor
- Cuisine: Amerian