Storage: Refrigerate in an airtight container up to 1 week. Rewhisk before using. A garlic grating TIP: Use a Microplaner to grate garlic if it needs to be in a paste.
Ingredients
1 medium lemon
2 cloves garlic
2 teaspoons anchovy paste, or 4 anchovy fillets
1/3 cup neutral oil, such as grapeseed, vegetable, or canola
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper (optional)
Preparation
Finely grate the zest of 1 medium lemon (about 2 teaspoons) into a small jar or bowl.
Juice the lemon (about 3 tablespoons) into the bowl.
Finely chop 2 garlic cloves (if using anchovy fillets, finely chop 4 together with the garlic), chopping until it is paste-like.
Add the garlic and anchovy or 2 teaspoons anchovy paste to the bowl.
Add 1/3 cup neutral oil, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and a few grinds of black pepper if desired. Whisk or seal and and shake the jar until combined and emulsified.
main ingredients:
type of recipe:
salad-dressing
cuisine:
American
specific recipes:
quick-and-easy
