- Ingredients:
- 2 TBSP – Dijon Mustard
- 1/2 cup – olive oil
- 1 TBSP – red wine vinegar
- 1 tsp – Worcestershire sauce
- 4 anchovy filets
- 2 cloves – garlic
- 1-2 TBSP – Fresh squeezed lemon juice (about 1/2 lemon)
- 1/4 cup – parmesan cheese; freshly grated
- 1/2 tsp – black pepper
- 1/4 tsp – kosher salt
Immersion blender or food processor puree and let sit for 10 minutes before serving. Refrigerate remaining vinaigrette for next use