Caesar Dressing
This recipe is taken from The Kitchn - it's the best Caesar recipe I've found so far! It uses the traditional ingredients of anchovies and egg yolks, but it tastes surprisingly light. It's amazing!
Servings: 1 cup
Ingredients
- 1 2-ounce can oil-packed anchovy fillets, drained
- 2 cloves garlic coarsely chopped
- 3 large egg yolks
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- ½ cup vegetable oil
- 2 tablespoons finely grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Make an anchovy-garlic paste. Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is almost paste-like, about 3 minutes; set aside.
- Whisk the egg yolks. Place the egg yolks in a medium bowl and whisk until smooth.
- Add the mustard. Whisk in the mustard until just combined.
- Add the anchovy-garlic paste. Whisk in the anchovy-garlic mixture.
- Whisk in the lemon juice. While whisking, pour in the lemon juice, then whisk until smooth.
- Whisk in the olive oil. While whisking, slowly pour in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
- Finish with vegetable oil. Continue whisking and slowly pour in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
- Season and serve. Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.
Notes
Storage: Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit at room temperature for 10 minutes and whisk again before using.