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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Caesar Dressing

1.0

2 tbsp. Dijon mustard

1 tbsp. balsamic vinegar or red wine vinegar

1 tsp. Worcestershire sauce

4 anchovy filets

2 garlic cloves

Juice of ½ lemon (1 to 2 tablespoons)

1 large pasteurized egg yolk (optional)

½ c. olive oil

¼ c. freshly grated parmesan cheese (about 1 ounce)

½ tsp. black pepper

¼ tsp. kosher salt

To a blender, add the mustard, vinegar, Worcestershire sauce, anchovies, garlic, lemon juice, and egg yolk (if using). Blend on low speed for several seconds. Scrape the sides. With the blender running, drizzle in the oil in a steady stream. Scrape the sides and mix it again to thoroughly combine. Add the parmesan, pepper, and salt and blend until thoroughly combined.
Transfer the dressing to an airtight container and refrigerate for up to three days. If using a raw egg yolk, use the dressing the day you make it.

Course🧅Condiment

Diets🥩Carnivore...

Category🥗Dressing

Cuisine🇮🇹Italian

Occasions📆Everyday🥗Salad Dressing

Season🔁Year-round

DifficultyEasy ⏰ 10m

Created 47 weeks ago

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