Caesar Salad Dressing Recipe
User Reviews
5
Caesar Salad Dressing Recipe
Description
The recipe starts by forming a paste from minced garlic, anchovy paste, and salt. The base is made by whisking together egg yolk, lemon juice, and Dijon mustard until frothy. Oil is then slowly dripped in while whisking vigorously to emulsify the mixture, thickening the dressing. Anchovy paste, grated Parmesan, and black pepper are integrated late in the process.
The resulting dressing is creamy and rich with a balance of umami from anchovies and cheese, acidity from lemon, and subtle heat from mustard and garlic. It is served immediately or stored in the refrigerator for up to several days.
Use this dressing to enhance Caesar salads by tossing with romaine and croutons or as a dip for vegetables. The homemade nature allows adjusting thickness with water and seasoning to taste.
Tips include stabilizing the mixing bowl during whisking with a towel and being attentive during emulsification to ensure the mixture thickens properly.
Ingredients
- 2-3 tsp. anchovy paste or 2-3 anchovies
- 1 garlic finely minced, large clove
- ¼-½ tsp. salt to taste
- 2 Tbsp. lemon juice freshly squeezed
- 1 egg large, yolk
- 1 tsp. Dijon mustard
- ½ cup neutral cooking oil olive or avocado, generic cooking oil
- ¼ cup Parmesan Cheese grated
- ⅛ tsp. black pepper optional
- 1-2 Tbsp. water optional
Instructions
- Mix the Anchovy and Garlic: Finely mince garlic clove on a cutting board, or use a garlic press. Add anchovy paste and salt. Smash the mixture with the sides of a knife until a paste forms.
- Make the Base: Place a towel in a medium-sized saucepan and then add a medium-sized bowl. (This helps to stabilize the bowl while you’re using both hands! This is NOT done on the stovetop.) Add the egg yolk, lemon juice, and mustard. Whisk vigorously until it begins to get frothy and bubbles form on top of the surface.
- Emulsify with Oil: Drip in 1-2 tablespoons of oil, drop by drop, while continuing to whisk. Wait for it to thicken up and then slowly pour in the remaining oil, one tablespoon at a time. When done slowly you'll create an emulsion of ingredients.
- Bring it All Together: Mix in the anchovy mixture, Parmesan cheese, and black pepper. If the mixture is too thick, slowly add in water until your desired consistency is reached. Serve Caesar salad dressing immediately or store in the refrigerator for up to a week.
Notes
- Store unused dressing in an airtight container in the refrigerator for 5 to 6 days; avoid freezing.
- Use freshly grated Parmesan cheese for better flavor.
- Substitute capers or Worcestershire sauce if anchovies are unavailable.
- Stabilize mixing bowl while whisking by placing it over a towel for easier emulsification.
- Whisk vigorously to create a frothy, well-emulsified dressing.
- Adjust seasoning and thickness with additional salt, pepper, or water as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 163mg | 7% |
| Potassium | 18mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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