LEMON GARLIC VINAIGRETTE

LEMON GARLIC VINAIGRETTE Juice and zest of 1 lemon 1/4 cup Parmesan cheese 1 egg yolk (optional) 2 teaspoons Dijon mustard 3 cloves garlic, peeled 1/4 teaspoon Worcestershire sauce 1/2 cup extra virgin olive oil 1 teaspoon fresh basil 1/4 teaspoon oregano a few dashes of Tabasco sauce or Frank's Hot Sauce 1/4 teaspoon sea salt 1/4 teaspoon black pepper

Wash and remove zest from lemon using a micro-plane grater or zester. In a blender, put 1 tablespoon of the lemon zest with 2-3 tablespoons freshly squeezed lemon juice. Add garlic, Parmesan cheese, egg yolk, mustard, and Worcestershire sauce. Process for 1 minute or until smooth. Drizzle oil through the top of blender opening in a thin, steady stream until the mixture thickens.

Taste and adjust seasonings adding salt, pepper, hot red pepper flakes and additional lemon juice or a light wine vinegar, to your taste. A pinch of onion or garlic powder on garlic salt can also help kick up the taste, if needed.

Add fresh parsley to blender contents and process 1 or 2 seconds, are just until parsley is coarsely chopped. Refrigerate until ready to use. Serve over your favorite salad ingredients.

Note: if it is preferred not to use raw egg yolk, 1 1/2 teaspoons of liquid pectin may be substituted.

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