Caesar Dressing

Name: Caesar Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 5 anchovy fillets*, drained; 2 small garlic cloves; 2 large egg yolks*; 1/3 cup (3/4 ounce) freshly-grated Parmesan; 2 tablespoons freshly-squeezed lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon each fine sea salt and freshly-cracked black pepper; 1/2 cup olive oil

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Ali

Ingredients

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5 anchovy fillets*, drained2 small garlic cloves2 large egg yolks*1/3 cup (3/4 ounce) freshly-grated Parmesan2 tablespoons freshly-squeezed lemon juice1 teaspoon Dijon mustard1/4 teaspoon each fine sea salt and freshly-cracked black pepper1/2 cup olive oil

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Instructions

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Step 1

Blend the base ingredients. Add the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender. Purée for 5 seconds, or until combined.

Step 2

Add olive oil. While the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth.

Step 3

Adjust seasonings/consistency. Add a few tablespoons of water, as needed, until the dressing achieves your desired consistency. (I prefer mine to be about the consistency of heavy cream.) Then taste and add extra salt and/or black pepper, if needed.

Step 4

Serve. Serve the dressing immediately, or refrigerate for up to 8 hours. (If using raw eggs in this dressing, it should be consumed the same day it is made.)