Description
Adapted from Guido’s Italian Dressing Note: Although many recipes, such as this dressing, call for raw eggs, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them.
Ingredients
Scale
- 2 1/2 teaspoons chopped fresh tarragon (basil can be substituted)
- 1 1/2 teaspoons chopped fresh oregano
- 1 small fresh bay leaf, chopped
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon finely chopped or ground anchovy
- 1 egg
- 2 1/2 teaspoons Dijon mustard
- 2 1/2 teaspoons lemon juice, from about ½ lemon
- 1 1/2 teaspoons Worcestershire sauce
- 2 2/3 cups oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons balsamic vinegar
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon pepper, or to taste
Instructions
- Using a mortar and pestle or food processor, finely grind the tarragon, oregano and bay leaf. Add the garlic and grind. Add the anchovy and work the mixture until the anchovy is ground and mixed with the other flavorings. Remove the mixture to a large bowl.
- Add the egg to the bowl and beat the mixture well with a whisk to combine. Beat in the mustard, lemon juice and Worcestershire. Slowly drizzle in the oil, whisking constantly to emulsify the dressing.
- Whisk in the red wine and balsamic vinegars, then season with salt and pepper. Taste, adjusting the seasonings and flavorings as desired. This makes a scant three cups dressing, which will keep, covered and refrigerated, 3 to 5 days.
Notes
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