Delicious Parmesan Vinaigrette
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 40 g parmesan, finely grated ((ยฃ2.35/2)=(ยฃ1.17))
- 1 clove of garlic, minced ((ยฃ0.39))
- 3 anchovies, chopped into paste ((ยฃ0.75))
- 1 tbsp (heaped) Dijon mustard ((ยฃ0.60))
- 8 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp brown sugar
- 1 tsp red pepper/ chilli flakes
Method
- Add the anchovies and minced garlic onto a chopping board. Add salt to the garlic and use the side of your knife to squish into a paste. Finely chop the anchovies.
- To a food processor, add the parmesan, garlic paste, chopped anchovies, white wine vinegar, brown sugar, red pepper flakes and Dijon mustard. Blend until well combined, intermittently using a rubber spatula to incorporate the bits going up the side of the food processor.
- Next, continue to blend on low whilst slowly streaming the oil into your food processor. When you have added half, turn the blade off and use your spatula again to get any bits on the side.
- Add the lid back on and continue to blend, adding the remaining oil. Season with salt and pepper to taste.