Lemon Dijon Salad Dressing

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I copied this recipe from a barefoot contessa episode on the food network. Usually i make only half the recipe, using 2 tablespoons of regular mayonnaise instead of the raw egg yolk...seems to work fine. This is one of my family's favourite salad dressings. I guessed at the total number of servings, based on 2 tablespoons dressing per salad serving, but this may be more or less than your personal preference dictates.

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Steps

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Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed.

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With blender going , slowly add olive oil.

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When all the oil has been incorporated , mix in the parmesan cheese.

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Refrigerate.

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Ingredients

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egg yolk, dijon mustard, garlic cloves, fresh lemon juice, kosher salt, pepper, olive oil, parmesan cheese