Style at Home




¼ 2 6 ½ 2

1 ⅞ ½ 1½

cup red wine vinegar tbsp lemon juice tbsp store-bought mayonnaise cup packed grated Parmesan cheese tsp Dijon mustard clove garlic cup olive oil tsp fine sea salt tsp freshly ground black pepper

In a blender, combine the vinegar, lemon juice, mayonnaise, Parmesan, mustard and garlic.

Process on medium-high speed until smooth and well-combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.

With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerat­e until ready to use.

This dressing will keep, refrigerat­ed, for up to 7 days.

Newspapers in English

Newspapers from Canada