Servings: 6(makes between 3/4 cup to 1 cup dressing)
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Caesar Dressing made from scratch makes all the difference for the most incredible Caesar Salad, and it's easily made by hand in less than 10 minutes.
Ingredients
2egg yolks(pasteurized, if desired)
1tbspfresh lemon juice
1tspanchovy paste*
1tspdijon mustard
1garlic clovepressed or minced
½tspsalt
¼tspblack pepper
½cupolive oil
2tbspgrated parmigiano reggiano
Instructions
In a medium bowl, whisk to combine the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt, and pepper, for about 30 seconds, until smooth.
While whisking constantly, add a couple drops of olive oil, then slowly drizzle in more in a steady stream, keeping in mind that you don't want to add the oil too fast. Aim to distribute the addition of the oil over 60-90 seconds of whisking.
At this point, the dressing should have a thick texture. Gently stir in the cheese, then place the dressing in the fridge until ready to use for Caesar Salad.
Notes
*I prefer anchovy paste because it distributes well and because it's smooth, there are no bone fragments. However, you may chop up anchovy filets if you prefer, and use that in the dressing.Storing leftovers: Keep in an airtight container for up to 5 days in the fridge.Freezing: Not recommended, as the texture will never be the same.