Caesar Salad Dressing
The complex flavor of making an emulsion from the brininess of anchovies, the tartness of fresh lemon, the spiciness of garlic, Worcestershire sauce and dijon mustard with an egg yolk, makes this thoroughly satisfying dressing the favorite of most everyone. And, now you can enjoy it at home with the satisfaction of making it yourself. It's easy, BTW: I don't put the grated parmigiano-reggiano into the dressing (as do many recipes), I added seperately after the salad has been dressed. It keeps the different flavors mor distinct.
Equipment
- Food processor
Ingredients
- 3-5 anchovies - packed in oil
- 2 cloves garlic - sliced
- 1 large egg yolk
- 2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoon Worcestershire sauce
- ⅓ cup neutral oil - grape seed oil, safflower oil, avocado oil. You can use olive oil but it depends on how the grade, the cheaper olive oils will add a bit of bitterness.
Instructions
- Add the first six ingredients to the food processor and pulse a few times.
- With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it still hasn't emulsified, it means you haven't added enough oil. Drizzle in a little at a time until it does.
- This can be made in advance and put in an airtight container and kept for about a week. Bring to room temperature before using. WARNING: Any recipe that uses raw eggs must be kept refrigerated and used in a timely manor.
Notes
Rob's Little Secret: I really like the flavor of anchovies so after the dressing has been completely emulsified, I throw in one or two aditional achovies and run the fodd processor for another 10 to 15 seconds which puts little bits of anchovies in the already creamy dressing. (optional)