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Parmesan Dressing

Parmesan Dressing recipe image
This rich and velvety Parmesan dressing is a sophisticated upgrade for your salad bowl. Blending sharp grated parmesan with lemon juice, red wine vinegar, and Dijon mustard creates a vibrant, zesty base. The addition of anchovy fillets adds a subtle, savory umami depth without overpowering the cheese, while the slow emulsification of olive and salad oils ensures a luxurious, creamy texture. Perfect for topping crisp green salads, drizzling over roasted vegetables, or using as a dip for fresh bread. It comes together quickly in a blender but offers complex flavors that linger on the palate. A versatile condiment that bridges the gap between a simple vinaigrette and a creamy aioli, making it an ideal choice for weeknight dinners or elegant gatherings.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 1866.4
Dietary: Gluten-free
Description
This rich and velvety Parmesan dressing is a sophisticated upgrade for your salad bowl. Blending sharp grated parmesan with lemon juice, red wine vinegar, and Dijon mustard creates a vibrant, zesty base. The addition of anchovy fillets adds a subtle, savory umami depth without overpowering the cheese, while the slow emulsification of olive and salad oils ensures a luxurious, creamy texture. Perfect for topping crisp green salads, drizzling over roasted vegetables, or using as a dip for fresh bread. It comes together quickly in a blender but offers complex flavors that linger on the palate. A versatile condiment that bridges the gap between a simple vinaigrette and a creamy aioli, making it an ideal choice for weeknight dinners or elegant gatherings.
Ingredients
  • 1/4 cup Red wine vinegar
  • 1/4 cup Lemon juice
  • 1 Egg Yolk
  • 2 Anchovy Fillets
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup Grated Parmesan cheese
  • 1/3 cup Olive oil
  • 1/3 cup Salad oil
Directions
  1. 1
    Place the red wine vinegar, lemon juice, egg yolk, anchovy fillets, Dijon mustard, Worcestershire sauce, and grated Parmesan cheese into a blender or food processor.
  2. 2
    Blend the mixture on medium speed until the anchovies are broken down and the ingredients are well combined and smooth.
  3. 3
    With the machine running, slowly drizzle in the olive oil and salad oil in a thin, steady stream to create a stable emulsion.
  4. 4
    Continue blending until the dressing is thick, creamy, and fully emulsified.
  5. 5
    Taste and adjust seasoning if necessary, adding a pinch of salt or black pepper to enhance the flavors.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1866.4kcal
% Daily Value *
Total Fat 191.1g294%
Saturated Fat 37.8g189%
Cholesterol 592.8mg198%
Sodium 1177.6mg50%
Total Carbohydrate 9.8g4%
Dietary Fiber 0.4g2%
Sugars 3.8g
Protein 29.7g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the dressing becomes too thick after adding the oils, thin it out with 1 to 2 tablespoons of water, one tablespoon at a time, until the desired consistency is reached.

For a vegetarian version, omit the anchovy fillets and Worcestershire sauce (or use a vegetarian Worcestershire alternative). You may need to add a pinch of salt to compensate for the lost savory depth.

Use freshly grated Parmesan cheese for the best flavor and texture; pre-grated cheese often contains anti-caking agents that can affect the emulsion.

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. The dressing may thicken when cold; let it sit at room temperature for 15 minutes and stir before serving.

This dressing works beautifully on Caesar-style salads, as a dip for crusty bread, or drizzled over grilled vegetables and roasted potatoes.

Keywords: parmesan, dressing, salad, emulsion, italian, anchovy, dijon, mustard, lemon, vinegar, olive oil, creamy, umami, blender, homemade, zesty, savory, quick, vegetarian, side dish
Read it online: https://www.chefs-mate.com/recipe/parmesan-dressing-3/