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Creamy Parmesan Dressing †


  • 2 large eggs, at room temperature
  • 4 anchovy fillets, drained
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 4 drops hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce)


  • Bring a small saucepan of water to a boil. Crack the eggs into the water and cook for 30 seconds. Drain.
  • Combine the anchovies, garlic, salt, and pepper in a small bowl and mash to a paste with a fork. Break the egg into the mixture and whisk to blend. Add the cheese, lemon juice, and mustard and whisk well. Add the olive oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and pepper sauces and whisk well to combine. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for up to 1 day.)