Ingredients:

  • 2 cloves garlic, minced (approximately 6g)
  • 2 anchovy fillets, packed in oil, drained (approximately 6g)
  • 1 large egg yolk (approximately 18g)
  • 1 tablespoon Dijon mustard (15ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1/4 cup grated Parmesan cheese, plus more for serving (25g)
  • 1/2 cup extra virgin olive oil (120ml)
  • 2 tablespoons vegetable oil or grapeseed oil (30ml)
  • 1/4 teaspoon Worcestershire sauce (1.25ml)
  • Freshly ground black pepper, to taste
  • Salt, to taste

Instructions:

  1. Mince the garlic and anchovies very finely. You can mash them together into a paste for smoother incorporation.
  2. In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, minced garlic-anchovy paste, and Worcestershire sauce.
  3. Slowly drizzle in the olive oil and vegetable/grapeseed oil, whisking constantly (or using an immersion blender) until the caesar dressing recipe is thick and emulsified.
  4. Stir in the grated Parmesan cheese.
  5. Season with freshly ground black pepper and salt to taste. Be mindful of the saltiness of the anchovies and Parmesan! Taste and adjust lemon juice if needed.
  6. For best flavor, chill the dressing for at least 30 minutes to allow the flavors to meld.