Description
A rich, authentic steakhouse-style Caesar dressing featuring fresh garlic, Parmigiano-Reggiano, and a perfect emulsion.
Ingredients
2 medium cloves garlic, minced
4 anchovy fillets, minced into a paste
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon salt (optional)
Instructions
Step 1: Combine the minced garlic and anchovies on a cutting board; mash into a smooth paste using the side of a knife.
Step 2: In a medium bowl, whisk together the garlic-anchovy paste, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
Step 3: While whisking constantly, slowly drizzle in the olive oil, starting with a few drops at a time until the mixture thickens and emulsifies.
Step 4: Once all the oil is incorporated and the dressing is thick and creamy, stir in the grated Parmigiano-Reggiano and black pepper.
Step 5: Taste and adjust seasoning; serve immediately or refrigerate in an airtight container for up to 5 days.
Notes
Ensure all ingredients are at room temperature to prevent the emulsion from breaking. Use a high-quality olive oil for the best flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Whisking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180 kcal
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
