Caesar Dressing
My all-time favorite classic Caesar dressing recipe! Alternate instructions included in the notes below for how to make this dressing by hand or with a hand (immersion) blender.
Foto: Gimme Some Oven — AliBahan-bahan
- 5 anchovy fillets*, drained
- 2 small garlic cloves
- 2 large egg yolks*
- 1/3 cup (3/4 ounce) freshly-grated Parmesan
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
- 1/2 cup olive oil
Langkah-langkah
Add the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender. Purée for 5 seconds, or until combined.
While the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth.
Add a few tablespoons of water, as needed, until the dressing achieves your desired consistency. (I prefer mine to be about the consistency of heavy cream.) Then taste and add extra salt and/or black pepper, if needed.
. Serve the dressing immediately, or refrigerate for up to 8 hours. (If using raw eggs in this dressing, it should be consumed the same day it is made.)
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