Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: smear the garlic paste over the inside of the salad bowl. put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. with the blender running, pour the olive oil in slowly for the dressing to emulsify. stir in the parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. refrigerate the dressing if you will not be using it right away.

Target recipe: a st. louis tradition. use a food processor to make dressing. blanche onion and celery very briefly (5-10 seconds) in boiling water and drain. combine everything except eggs and oil in processor and blend for 2 or 3 seconds. add egg and blend again. then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing. run processor until dressing is very smooth. correct salt and pepper seasoning. this will keep for a week or so if covered tightly and refrigerated. if parmesan cheese is used in salad, do not add until the salad is tossed with dressing.