1 pasteurized egg, at room temperature
1 cup olive oil, mild or extra virgin, your choice, at room temperature
1/4 cup grated Parmigiano Reggiano cheese
1 clove garlic, smashed (add 1 more clove if you love garlic)
4 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1 1/2 tsp anchovy paste
1. Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
2. Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has
emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting
is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked
3. Keep refrigerated and eat within a few weeks.