Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g mustard
- 1 egg (s)
- 200 ml broth
- 50 ml balsamic vinegar, white
- 50 ml juice, (lemon squash)
- 10 g anchovy fillet (s)
- 10 g capers
- 20 g parmesan, rated
- 1 liter oil, (rapeseed oil)
- 500 ml olive oil, mild
- salt
- pepper
- sugar
- possibly garlic
Print Recipe
Pin Recipe Instructions
- Finely puree all ingredients except the oil in a blender and then gradually add the oil.
- If you want, you can add garlic. Keeps in the refrigerator for 14 days without hesitation.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below