ingredients

  • 1 box (56 g) Doña Elena anchovy fillets drained
  • 3 Egg yolks
  • 2 Tbsps Garlic , minced
  • 2 Tbsps Mustard
  • 1 cup + ¼ cup , Jolly Soy Bean Oil
  • ¼ cup Doña Elena
  • Olive Oil
  • 1 tsp Calamansi juice
  • ingredients for the salad:
  • Romaine lettuce
  • Grilled chicken breast
  • Cooked bacon bits
  • Croutons
  • Parmesan cheese

steps

  1. On a chopping board, mince anchovy fillets. Add the garlic and continue mincing until you form a paste. Alternately, you can use a food processor to chop the garlic and the anchovies together to make the paste.
  2. Put the anchovy-garlic paste in a large mixing bowl, and add egg yolks and mustard. Mix lightly.
  3. In a very slow but steady stream, carefully pour in oils while whisking. Continue whisking until the mixture emulsifies. Be careful not to whisk too fast, or too slow, as either may cause the emulsion to break.
  4. Drizzle calamansi juice at the very end, and give it one last mix until it is well incorporated. Refrigerate until ready to serve.