This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.
Mechanic
This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It’s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.
Ingredients
- 1 clove garlic, crushed
- 1 egg white
- 1 teaspoon anchovy paste (or Worcestershire sauce)
- 1 teaspoon fresh lemon juice
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 tablespoons sugar
- ¼ teaspoon black pepper
- 2 tablespoons Dijon mustard
- 125–175 ml (½–¾ cup) good olive oil
- 1 teaspoon Accent (optional)
Method
Add everything except the olive oil to a blender. Blend until smooth. With the blender running, drizzle in the olive oil until the dressing is thick enough to coat a spoon.
To serve
Romaine, croutons, shaved Parmesan.
Notes
- From Auntie Linda Stout.
- Keeps refrigerated 3–4 days.
- The egg white is raw. Use a pasteurized egg if serving anyone pregnant, elderly, very young, or immunocompromised.
- Not vegetarian: both anchovy paste and Worcestershire sauce contain anchovy.