AuthorLe-ThermiqueCategoryBasic, Sauces,Dips,PasteDifficultyBeginner- Add the anchovies, garlic, salt and peppercorns into mixing jar to chop.
Settings: Timer: 5 Seconds / Speed: 8
- Scrape down the sides of the mixing jar.
- Add 1 tsp lemon juice, mustard and egg and egg yolk to the garlic mixture to continue chop.
Settings: Timer: 20 Seconds / Speed: 4
- Attach the butterfly whisk.
- Continue cook.
Settings: Timer: 3 Minutes / Speed: 4
- With the measuring cup in place alternate adding oil and lemon juice.
- You may need to occasionally lift the measuring cup a little to help the liquids flow.
- Finish adding the liquids 15 seconds before the timer ends.
- Transfer the dressing to a bowl, cover and refrigerate until needed.
Notes
- Ensure that all ingredients are at room temperature.
- Use a mild-tasting oil like vegetable oil. Never use olive oil.
- Allow 30 minutes for the dressing to refrigerate prior to serving.
10 servings
serves
- Amount per serving
- Calories259
- % Daily Value *
- Total Fat 27.4g36%
- Saturated Fat 3.8g19%
- Cholesterol 37mg13%
- Sodium 710mg31%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.1g1%
- Total Sugars 0.2g
- Protein 3.5g
- Calcium 1mg1%
- Iron 1mg6%
- Potassium 20mg1%
- Vitamin D 17mcg85%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Add the anchovies, garlic, salt and peppercorns into mixing jar to chop.
Settings: Timer: 5 Seconds / Speed: 8
- Scrape down the sides of the mixing jar.
- Add 1 tsp lemon juice, mustard and egg and egg yolk to the garlic mixture to continue chop.
Settings: Timer: 20 Seconds / Speed: 4
- Attach the butterfly whisk.
- Continue cook.
Settings: Timer: 3 Minutes / Speed: 4
- With the measuring cup in place alternate adding oil and lemon juice.
- You may need to occasionally lift the measuring cup a little to help the liquids flow.
- Finish adding the liquids 15 seconds before the timer ends.
- Transfer the dressing to a bowl, cover and refrigerate until needed.
Notes
- Ensure that all ingredients are at room temperature.
- Use a mild-tasting oil like vegetable oil. Never use olive oil.
- Allow 30 minutes for the dressing to refrigerate prior to serving.