The Best Caesar Dressing2018-01-29
- Servings : 4
- Prep Time : 10m
- Ready In : 10m
- 50g oil-packed anchovy fillets, drained
- 2 cloves garlic, coarsely chopped
- 3 large egg yolks
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1⁄2 cup vegetable oil
- 2 tablespoons finely grated Parmesan cheese
- Freshly ground black pepper
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl 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, stream 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 stream 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.