bonappetit4.5
Homemade Caesar Dressing
This easy recipe for Caesar salad dressing is simple to whip up. The key is embracing anchovies and egg yolks as your friends.
👥 1 Servings🔥 Cook: 10 min👤 Rick Martinez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●cutting board
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Mound 3 oil-packed anchovy fillets, chopped, 1 large garlic clove, chopped, and ¾ tsp. (or more) kosher salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
oil-packed anchovy fillets, chopped3large garlic clove, chopped1
2
Whisk 1 large egg yolk, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
. fresh lemon juice2 Tbsp
3
Adding drop by drop to start and whisking constantly, drizzle 2 Tbsp. vegetable oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding remaining ¼ cup vegetable oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and 3 Tbsp. Parmesan, finely grated, and whisk until smooth. Taste and adjust seasoning with kosher salt, if needed. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Editor’s note: This recipe was first printed in June 2017. Head this way for all our favorite salad recipes →
. Parmesan, finely grated3 Tbsp
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