Caesar Dressing

Name: Caesar Dressing
Total time: 15 min
Yield: 6 servings
Ingredients: 6 anchovy fillets packed in oil, drained; 1 small garlic clove; kosher salt; 2 large egg yolks; 2 tablespoons fresh lemon juice, plus more as needed; 3/4 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; 1/2 cup vegetable oil; 3 tablespoons finely grated Parmesan; freshly ground black pepper

15 minutes 6 servings

A rich, glossy Caesar dressing made with anchovies, egg yolks, lemon, Dijon mustard, Parmesan, and a blend of olive and vegetable oils.

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Ingredients

6 anchovy fillets packed in oil, drained
1 small garlic clove
kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more as needed
3/4 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1/2 cup vegetable oil
3 tablespoons finely grated Parmesan
freshly ground black pepper

Preparation

1
Finely chop the anchovies, garlic, and a pinch of kosher salt together. Mash them into a smooth paste with the side of a knife, then scrape the paste into a medium bowl.
2
Whisk in the egg yolks, 2 tablespoons lemon juice, and Dijon mustard. Begin adding the olive oil drop by drop, then gradually whisk in the vegetable oil until the dressing is thick and glossy.
3
Whisk in the Parmesan. Season with salt, black pepper, and more lemon juice as desired. Store in an airtight container in the refrigerator for up to 1 day if making ahead.