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Recipe Details

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Caesar Salad Dressing
I love Caesar Salad Dressing from scratch, I hope you will, too.

Prep Time
15 Minutes

6 - 8

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

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.
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.