- 1 egg, slightly beaten
- ¼ cup fresh lemon juice
- 1 tsp. Worcestershire sauce
- ½ cup grated Parmesan cheese
- 2 medium garlic cloves
- ½ tsp. Anchovy paste
- ½ tsp. coarse ground pepper
- ½ cup corn or vegetable oil
In blending jar, combine all ingredients, except oil, in order listed. Place cover on jar. Blend ingredients on speed 2 for 10 seconds. With blender running, open lid cap and pour oil in slow steady stream into blender. Continue blending until mixture is smooth and well blended. Spoon mixture into glass bowl and cover with plastic wrap; refrigerate until ready to use. Dressing may be kept for up to 1 week.
Makes about 1 cup of dressing.[/print_this]
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