Ingredients
1 clove garlic, smashed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 large egg yolk
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian herbs
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon granulated sugar
1 1/4 cups safflower oil
Crudite vegetables, such as red pepper, carrot, celery, cucumber, fennel, cherry tomatoes
Preparation
In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
Serve with your favorite crudites or as a dressing for salads.
