 Summary
I love Caesar Salad Dressing from scratch, I hope you will, too.
Prep Time
15 Minutes
Servings
6 - 8
Ingredients: 6 anchovies, packed in oil 2 cloves garlic ½ teaspoon sea or kosher salt, divided. See Note 2 large egg yolks 2 Tbls. lemon juice 1 Tbls. Worcestershire sauce ½ teaspoon fresh ground black pepper ¾ teaspoon Dijon mustard 2 Tbls. olive oil ½ cup vegetable oil 3 cups Croutons 3 Tbls. finely grated fresh Parmesan cheese
Directions: Place first 3 ingredients in a mortar one at a time and pulverize after each addition or invert the Small Dome Cover and pulverize using a wooden spoon. A large wooden bowl will work nicely, too. Just don't use a plastic bowl. In a small glass bowl whip the egg yolks. Add to previous ingredients. Stir thoroughly. Add 2 Tbls. lemon juice. Add Dijon mustard drop by drop to start. Whisk. Gradually whisk in 2 Tbls. olive oil. Add 3 Tbls. Parmesan and stir. Refrigerate in airtight container if using the next day, otherwise continue.
Note: Go lightly on the salt because the Anchovies are already salty.
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