Go local by swapping traditional olive oil for delicious, local pecan oil.
By / Photography By Brooke Allen | March 01, 2015

Ingredients

  • 2 cloves garlic
  • 1 pinch kosher salt
  • 5 anchovies or equivalent amount of anchovy paste
  • 1 teaspoon Dijon mustard
  • 2 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup pecan oil (We used Knight Creek Farms.)
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly cracked black pepper

Instructions

On a cutting board, crush and mince garlic very finely. Add kosher salt and continue to chop and crush garlic until it forms a paste. Transfer to a bowl and add anchovies. Mash until combined. Whisk in mustard, yolks and lemon juice. A drop at a time, begin adding pecan oil until mixture begins to look creamy. Then add oil in a slow steady stream until all oil is incorporated and dressing is thick and glossy. Stir in cheese and taste for additional salt, pepper or lemon juice.

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Ingredients

  • 2 cloves garlic
  • 1 pinch kosher salt
  • 5 anchovies or equivalent amount of anchovy paste
  • 1 teaspoon Dijon mustard
  • 2 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup pecan oil (We used Knight Creek Farms.)
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly cracked black pepper
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