Salad dressing with Worcestershire sauce

Name: Salad dressing with Worcestershire sauce
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Salad dressing recipes
Ingredients: Eggs; Lemon; Olive oil; Grated Parmesan cheese; Dijon mustard; Salt, ground pepper

Recipe from Наталья

14398 views

Salad dressing with Worcestershire sauce

Cooking time: 10 min

Servings 4

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.

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

Calories

218 kcal
Protein

6.1 g
Fat

21.1 g
Carbohydrates

0.6 g

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.

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.