Yossy Arefi
Recipe information
Yield
Makes about ½ cup
Ingredients
1 large egg yolk
1 garlic clove, finely chopped
2 tablespoons Sherry vinegar
½ cup olive oil
½ cup (packed) fresh dill leaves
½ cup (packed) fennel fronds
Kosher salt, freshly ground pepper
Preparation
Pulse egg yolk, garlic, and vinegar in a food processor until smooth. With motor running, gradually drizzle in oil and process until emulsified. Add dill and fennel and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 250 Fat (g) 29 Saturated Fat (g) 4.5 Cholesterol (mg) 50 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 125
