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Creamy Parmesan Dressing for Steak Salad
Cooking & Prep Time
Crack the eggs into boiling water in a small saucepan and cook for 30 seconds. Drain. Combine eggs with anchovies, garlic, salt and pepper in a small bowl; mash to paste with a fork. Add olive oil in a steady stream, whisking constantly to form a thick emulsion. Whisk in Worcestershire and pepper sauces to combine. Cover tightly and refrigerate until ready to use. * The dressing will keep refrigerated for up to 1 day.Show More
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