Salad dressing with Worcestershire sauce

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Recipe from Topfood
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10 min
2021-08-25-7brm65-homemade-lemon-garlic-vinaigrette-dressing-5vxtvqz
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Updated 18.04.2022
This salad dressing can be kept in the fridge for 2 days. Serve with chicken meat or any other, it goes well with Caesar salad.

Ingredients
servings

  • Eggs
    1,3333333333333 pcs.
  • Lemon
    1 pcs.
  • Olive oil
    3 tbsp.
  • Grated Parmesan cheese
    1,3333333333333 tbsp.
  • Dijon mustard
    1,3333333333333 tbsp.
  • Salt, ground pepper
    to taste

Nutrition facts per 100 g

  • Calories

    218 kcal

  • Protein

    6.1 g

  • Fat

    21.1 g

  • Carbohydrates

    0.6 g

Method

  • Fill a pot with water and bring to a boil. Then remove from stove, wait for 3-5 minutes. Pierce the blunt side of eggs with a needle. Then soak the eggs in water for 3 minutes. Do not put the eggs into boiling water!

  • Cut the lemon in half. Then squeeze juice from one part. But don't overdo with the lemon juice, so the sauce doesn't turn out sour.

  • Grate Parmesan cheese. Break the eggs in half, the liquid part pour into a blender jug. Pick out a layer of whites with a spoon. Then add lemon juice and grated cheese. Everything mix in blender.

  • Then add a few drops of Worcestershire sauce and Dijon mustard into a jug. Mix everything. Next, pour in olive oil in a thin stream, constantly stirring. Bring the mixture into a homogeneous mass.

Tips

  • How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.

Bon Appetit!

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