Caesar Salad Dressing

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
• 1/2 cup vegetable oil
• 2 tablespoons finely grated Parmesan cheese
• Freshly ground black pepper

Instructions

1. 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.
2. Whisk the egg yolks. Place the egg yolks in a medium bowl and whisk until smooth.
3. Add the mustard. Whisk in the mustard until just combined.
4. Add the anchovy-garlic paste. Whisk in the anchovy-garlic mixture.
5. Whisk in the lemon juice. While whisking, pour in the lemon juice, then whisk until smooth.
6. 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.
7. 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.
8. Season and serve. Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.

Picture:

Source: https://www.thekitchn.com/how-to-make-the-best-caesar-dressing-233883

Recipe category: Sides