Caesar Dressing

Name: Caesar Dressing
Yield: Makes about 500 ml
Ingredients: 60 ml white wine vinegar; juice of half a lemon; 2 egg yolks; 40 g Dijon mustard; 50 g pitted black olives; 50 g capers; 2 cloves garlic, peeled; 375 ml olive oil; 75 g Parmesan; 75 g canned or bottled anchovies in oil

Preparation info

Makes about
500 ml

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This dressing is inspired by the classic Caesar salad and takes saltiness from the olives, a tangy note from the anchovies and a great creaminess from the Parmesan. You can make it in advance and use it with all manner of dishes - we serve it at home as a great accompaniment to roast chicken or grilled fish.

Ingredients

2 egg yolks
40 g Dijon mustard
60 ml white wine vin

Side dish
Fish course
Garnish
Pescatarian
Gluten-free

Method

Put the egg yolks, mustard, vinegar, lemon juice and garlic into a food processor and blend well. With the machine running, slowly pour in the oil until emulsified, as when making mayonnaise. Remove and set aside.
Finely blend the olives, capers and anchovies in the food processor, then put back the mayonnaise and blend briefly to mix all the ingredients togeth