1 large egg
3 anchovy filets
1/2 tsp ground mustard
2 cloves garlic
juice of 1/2 lemon
1 c olive oil
1 c parm cheese
1 tblsp black pepper
Directions:
in a food processor mince garlic, anchovy for 20 seconds, add egg and mustard for 20 sec, then with processor running add 3/4 of the oil in a slow stream(very slow) mix until a little thicker than mayo , add lemon juice(while still running) this will thin it a bit , then add remainder of oil until desired consistency add chees and pepper and you have a very low carb dressing less than 1g per serving and it is GOOD! makes about a quart stores for 2 weeks in the fridge(wont last that long though, mmm mm good)
