- 1 Large Whole Egg
- 1 tablespoon Whole Grain Mustard I like Edmond Fallot or Trader Joe's
- 1 tablespoon Capers chopped
- 1 tablespoon Fresh Garlic chopped - use less if desired
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon White Balsamic Vinegar
- 2 Tsp Distilled White Vinegar
- 1 tablespoon Lemon Juice
- 1 teaspoon Dried Thyme
- ½ teaspoon Italian Seasoning
- ½ teaspoon Black Pepper fresh cracked or ground
- ¾ Cup Neutral Oil sunflower, canola, avocado or vegetable
- ½ Cup Olive OIl extra virgin
- ¼ Cup Parmesan Cheese freshly grated
Food Processor/Blender Method
Combine all ingredients except the oils and parmesan cheese in a food processor or blender. Blend on low speed for 20 seconds.
Mix your neutral oil of choice with the olive oil in a measuring cup with a spout.
In a slow and steady stream while the blender or food processor is on, add the oil a little at a time until the dressing thickens in consistency.
Once the dressing has thickened, add the parmesan cheese and blend for a few seconds to fully incorporate.
Store in an airtight container with a lid. Keeps well in the refrigerator for up to 5 days.
Immersion Blender Method
Add all ingredients except parmesan cheese to a 16oz mason jar.
Place the immersion blender in the jar at the bottom. Carefully turn on the immersion blender. You will see the dressing start to thicken almost immediately. Slowly lift up and push down with the immersion blender until all the ingredients are fully incorporated and the dressing has thickened, about 20 seconds.
Add parmesan cheese and blend for 5-10 seconds.
Store with a lid in the refrigerator for up to 5 days.
- For the best flavor make this dressing the day before serving.
- If the dressing is thicker than desired, add a bit more vinegar or milk until you've reached the desired consistency.
- Emulsifying dressing can be slightly tricky if you are not familiar with the process. I recommend using the immersion blender method if you have one.
- Use the whole egg. Just using yolks and or egg white will not produce the same results.
- Dijon Mustard - My go-to mustard for this recipe is whole grain mustard like Edmond Fallot. I have also used Trader Joes whole grain mustard for this recipe. Certain mustards create specific flavors. Some mustards can be spicier than others and overpower all the other flavors, so choose milder whole grain mustard for this dressing.
- Capers - Capers are the immature, unripened, green flower buds of the caper bush that has been pickled in a salty brine. They are salty with a subtle lemony and green olive umami flavor and make a great substitute for anchovies.
- Extra Virgin Olive Oil - Extra virgin olive oil adds flavor and dimension. Be careful not to use too much extra virgin olive oil or your dressing will taste bitter. This recipe calls for ½ cup which seems to work perfectly.
Serving: 10z | Calories: 260kcal | Carbohydrates: 1g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 86mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg