• 12 Ratings


Ingredient Checklist


Instructions Checklist
  • In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.

  • With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.

  • Serve with your favorite crudites or as a dressing for salads.

Cook's Notes

Dressing can be stored in the refrigerator in a container with a tight-fitting lid for up to a day.

Cook's Notes

The egg in this recipe is not cooked.


12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0