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  • 2 large eggs, room temperature
  • 4 anchovies, drained
  • 1 garlic clove, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper, fresh ground
  • 1/4 cup parmigiana-reggiano, grated
  • 2 tbsp. lemon juice, fresh squeezed
  • 2 tsp. Dijon Mustard
  • 1/2 cup olive oil
  • 2 tsp. Worcestershire Sauce
  • 4 drops hot pepper sauce
  • Source Customer Submission


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.