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To get the dressing back to a pourable consistency simply remove it from the fridge about 20 minutes before serving

Fabric: Tulle with nude lining

For your convenience, Marlow White has included a link to Army Regulation 670-1 on our web site

Ingredients 1 pastured egg yolk 1 tablespoon whole grain mustard 5 to 6 cloves fresh garlic 2 tablespoons freshly grated Parmesan 1 1/2 ounces (about 2 tablespoons) anchovy fillets 1 tablespoon apple cider vinegar 1/2 lemon, juiced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup extra-virgin olive oil Extra Parmesan for topping Instructions In your blender cup add all the ingredients except the olive oil