½ tsp anchovy paste (optional)
1 coddled egg
Juice of half a lemon
Zest of half a lemon finely minced (optional)
1 ounce white wine vinegar
2 tablespoons fresh Italian parsley
½ tsp Dijon mustard
¼ cup freshly grated parmesan cheese
½ tsp freshly ground black pepper
Sea salt to season
1/3 to 1/2 cup extra virgin olive oil
To coddle the egg, cover it with boiling water for about a minute if the egg is at room temperature, about 1 ½ to 2 minutes if the egg is coming straight from the fridge.
NOTE: Coddled eggs are not to be eaten by young children, the elderly, pregnant women or anyone with health problems. Use ½ cup plain bottled mayonnaise and reduce the olive oil by half as a substitute for the coddled egg.
IMPORTANT: When coddling an egg choose one that appears completely intact with no visible cracks in the shell.
In a blender or food processor combine all ingredients except the olive oil. Process for one minute, then, with the blender still turned on, begin slowly adding the olive oil in a thin continuous stream until the dressing reaches your desired consistency.
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