1 pasteurized egg, at room temperature
1 cup olive oil, mild or extra virgin, your choice, at room temperature
1/4 cup grated Parmigiano Reggiano cheese
1 clove garlic, smashed (add 1 more clove if you love garlic)
4 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1 1/2 tsp anchovy paste
1. Put all the ingredients in your Ninja blender. Make sure your egg and oil are at room temperature.
2. Blend, about 30 seconds, until the dressing has emulsified.
3. Taste to adjust the seasoning.
Preparation time: 5 min