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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Quart 1345g Recipe makes 1 Quart) The following items or measurements are not included below: red wine vinegar |
||
| Calories 7384 | ||
| Calories from Fat 6748 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 749.8g | 1153% | |
| Saturated Fat 142.1g | 710% | |
| Monounsaturated Fat 505.2g | ||
| Polyunsaturated Fat 75.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1489mg | 496% | |
| Sodium 4608mg | 192% | |
| Potassium 1386mg | 39% | |
| Total Carbohydrate 45.1g | 15% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 9.5g | ||
| Protein 138.8g | 277% | |
Ingredients
- 3 cups olive oil
- 6 large eggs
- 1/3 cup red wine vinegar
- 2 1/2 cups freshly grated parmesan cheese
- 1/4 cup fresh parsley
- 1/2 cup chopped garlic
- 2 tablespoons worcestershire sauce
- 2 tablespoons fresh lemon juice
- salt, pepper, dry mustard &, anchovie filets to taste
Directions
1
Combine all ingredients in a blender.2
Blend on low for 20 seconds to incorporate oil.3
Blend on high for 20 more seconds to mix thoroughly.4
Place in covered container, and refrigerate.
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- Course > Salads > Salad dressings
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Featured Reviews for This Recipe
From: ChefLili
On Mar 16, 2008
While I don't think this was dead on Outback's...it was very good. I think next time I will try using a lighter flavored oil (olive oil is kind of intensely flavored) and more garlic and anchovies. One of the things I love about Outback's is the intense garlicky "bite". Thanks for posting!
From: Wing-Man
On Jun 28, 2005
Oh yes!! This is very good and so easy to make, I had everything in my kitchen (I made 1/3 of the recipe) and it made 1 pint. I think it should keep for at least 3 weeks in a cold fridge since it has vinegar and citric acid added.
From: Risë
On Feb 1, 2002
Lali, thank you again for posting this when I asked my ISO in request a recipe! This is wonderful...it would have been exact but as always, I have to add more garlic to everything *LOL and I do love anchovies so I am sure I used more than ole OB does. Again, thank you...you are appreciated!
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