Caesar Dressing

Name: Caesar Dressing
Yield: Makes about 2 cups (480 ml)
Ingredients: ¼ cup (60 ml) fresh lemon juice (from about 2 lemons); 3 tablespoons Dijon mustard; Finely grated zest of 1 lemon; 1 cup (240 ml) vegetable oil, or ½ cup (120 ml) pure olive oil and ½ cup (120 ml) canola oil; 1 large egg yolk; 4 anchovy fillets, patted dry (optional); 4 large garlic cloves, smashed; 1 tablespoon aged sherry vinegar; ¼ teaspoon freshly ground black pepper, or more to taste; ½ teaspoon kosher salt, or more to taste; ⅓ cup (30 g) grated Parmesan cheese

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

My Caesar dressing is pretty true to the original: lots of anchovy and garlic and the raw egg yolks that give this classic dressing its richness and create that creamy emulsion. I use it, obviously, as the dressing for a Caesar salad or any mixed green salad, but it is also great served on a BLT or burger.

Ingredients

1 large egg yolk
4 large garlic cloves, smashed
4 anchovy fillets, patted dry (optional)

Sauce
Pescatarian
Gluten-free

Method

In a blender, combine the egg yolk, garlic, anchovies (if using), mustard, lemon zest, lemon juice, vinegar, salt, and pepper and blend until smooth.

With the motor running, slowly add the oil and continue blending until emulsified. Add the cheese and pulse a few times until just blended. Taste and add more salt and pepper if needed. The dressing will keep, tightly covered in the refrig