Caesar salad dressing

  • Yield:2.5 cups
  • Time:
    30 mins show details

A rich, creamy caesar dressing that you will love. I guarantee it.

Ingredients

  • 2
    anchovy tins, yep, the whole tin
  • 1
    egg yolk
  • 4
    garlic cloves
  • 2 tablespoons
    dijon mustard
  • ¼ teaspoon
    worcestershire sauce
  • ½ teaspoon
    salt
  • 3 tablespoons
    grated parmesan cheese, 1st mixture
  • ½ cup
    grated parmesan cheese, 2nd mixture
  • 1
    lemon, juice of
  • ⅔ cup
    vegetable oil
  • ⅓ cup
    olive oil
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Equipment

  • Cutting board
  • Garlic peeler
  • Blender or food processor
  • Measuring cups (2)
  • Measuring spoons
  • Kitchen knife

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Preparation

  1. 30 mins

    Combine anchovies, egg yolk, garlic, dijon, worcestershire, salt, and 3 tablespoons of parmesan in blender or food processor and process until clumpy. Use a spatula to scrape unprocessed bits off side of container.

  2. Add remaining 1/2 cup of parmesan and lemon juice to blender and process for several moments. Again, use a spatula to scrape unprocessed bits off side of container.

  3. While processing, very slowly pour the vegetable and olive oil into the blender. Once oil has been added, run the blender for several seconds before stopping.

  4. Serve.

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