LEMON GARLIC VINAIGRETTE

Ingredients
Juice and zest of 1 lemon
1/4 cup Parmesan cheese
1 egg yolk (optional)
2 teaspoons Dijon mustard
3 cloves garlic, peeled
1/4 teaspoon Worcestershire sauce
1/2 cup additional virgin olive oil
1 teaspoon new basil
1/4 teaspoon oregano
a few dashes of Tabasco sauce or Frank’s Hot Sauce
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Preparation

Wash and remove zest as of lemon by,by means of a micro-plane grater or zester.
In a blender, put 1 tablespoon of the lemon zest by means of 2-3 tablespoons freshly squeezed lemon juice. Add garlic, Parmesan cheese, egg yolk, mustard, and Worcestershire sauce. Process for 1 miniature or awaiting smooth. Drizzle oil from side to side the top of blender gap in a thin, steady stream awaiting the combination thickens.
Taste and regulate seasonings addition salt, pepper, hot red pepper flakes and extra lemon juice or a glow wine vinegar, to by means of taste. A pinch of onion or garlic powder on garlic salt can too assist kick up the taste, if needed.

Add new parsley to blender inside and procedure 1 or 2 seconds, are now awaiting parsley is coarsely chopped. Refrigerate awaiting prepared to use. Serve in excess of by means of preferred salad ingredients.

Note: if it is favored not to use raw egg yolk, 1 1/2 teaspoons of liquid pectin may be substituted.