Rating: 4.17 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings
Mad Hungry, March 2011

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Recipe Summary test

Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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Reviews

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