I have been making this dressing for decades. Mixing with this dressing, humble lettuce leaves turn into a gorgeous salad. I always use wine vinegar, either red or white, and add no salt and no pepper to the dressing. Everyone who tasted it loved the flavour. I hope you enjoy it, too.


Anchovy Filets 8 to 10 *finely chopped
Garlic 1 clove *grated
Parsley 2 tablespoons *finely chopped
Whole Grain Mustard 2 teaspoons
Tabasco 1 teaspoon
Worcestershire Sauce (‘Lea & Perrins’) 1 teaspoon
Red Wine Vinegar OR White Wine Vinegar 2 tablespoons
A pinch of Sugar
Egg Yolk 1
Olive Oil 3/4 cup

  1. Place all ingredients except Olive Oil in a bowl and mix well.
  2. Whisk in 3/4 cup Olive Oil, a very small amount at a time, whisking constantly until thick and creamy. If you add the Oil too quickly, the mixture may split.