Caesar Salad Dressing
Difficulty: EasyServings
6
servingsPrep time
20
minutesIngredients
1 (2-ounce) can oil-packed anchovy fillets, drained
2 cloves garlic, coarsely chopped
3 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 cup vegetable oil
2 tablespoons finely grated Parmesan cheese
Freshly ground black pepper
Directions
- Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
- Whisk the egg yolks together in a medium bowl until smooth.
- Add the mustard until just combined.
- Add the anchovy-garlic mixture.
- While whisking, pour in the lemon juice, then whisk until smooth.
- Stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
- Slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
- Add in the Parmesan cheese.
- Taste and season with black pepper as needed.
- Serve immediately.
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