Warning: count(): Parameter must be an array or an object that implements Countable in /home/taste410/public_html/wp-includes/post-template.php on line 284
Zimbabwe' No.1 Food & Recipe Website

The Best Caesar Dressing

2018-01-29

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Ready In : 10m

Ingredients

  • 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

Method

Step 1

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.

Step 2

Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.

Step 3

Add the mustard: Whisk in the mustard until just combined.

Step 4

Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.

Step 5

Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.

Step 6

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.

Step 7

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.

Step 8

Season and serve: Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.

Recipe Type: Tags:
Related Recipes:
  • GREEN-GODDESS-DRESSING

    Green Goddess Dressing

  • HOW-TO-MAKE-BALSAMIC-VINAIGRETTE

    Balsamic Vinaigrette