Name: Caesar Salad Dressing
Prep time: 15 min
Total time: 15 min
Yield: Makes about 300 ml (1 1/4 cups)
Ingredients: 2 large egg yolks; 180 ml (3/4 cup) extra-virgin olive oil; 5 ml (1 tsp) Worcestershire sauce; 5 ml (1 tsp) Dijon mustard; 30 ml (2 tbsp) fresh lemon juice; 75 g (3/4 cup) Parmesan, finely grated; Salt and black pepper

Ingredients

2 large egg yolks
180 ml (3/4 cup) extra-virgin olive oil
5 ml (1 tsp) Worcestershire sauce
5 ml (1 tsp) Dijon mustard
30 ml (2 tbsp) fresh lemon juice
75 g (3/4 cup) Parmesan, finely grated
Salt and black pepper

Instructions

Whisk the egg yolks in a medium bowl for about 2 minutes, until smooth and slightly thickened.
Add the olive oil a few drops at a time while whisking continuously. Once the dressing begins to thicken, pour the oil in a thin, steady stream and keep whisking until emulsified.
Whisk in the Worcestershire sauce, Dijon mustard and lemon juice.
Fold in the Parmesan, then season with salt and black pepper.
If the dressing is too thick, whisk in 15 ml (1 tbsp) cold water.

Notes

For traditional anchovy flavour, blend in 2-5 anchovy fillets or 1-2 tsp anchovy paste.
Use pasteurised egg yolks if serving anyone who should avoid raw egg.
For a vegetarian dressing, use vegetarian Worcestershire sauce and omit the anchovies.
Refrigerate in a sealed container and use within 3 days.

Caesar Salad Dressing

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Ingredients

Instructions

Notes

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