Description
Creamy, tangy classic Caesar Salad Dressing is hard not to love. This recipe is perfect for our Caesar salad, pasta salad, or as a dip. A fresh & delicious alternative to store-bought dressing!
Ingredients
- 4 cloves garlic
- 1/4 teaspoon salt
- 4–6 anchovy filets in olive oil or anchovy paste (see notes)
- 2 egg yolks *see notes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, more to taste
- 2 teaspoons dijon
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/2 cup mild olive oil
Instructions
- Smash together garlic and salt until broken down and juicy.
- Add anchovies, mashing together with the garlic until a paste forms.
- Whisk in egg yolks, lemon juice and zest, dijon, worchestshire, and black pepper. Combine thoroughly.
- Dribble olive oil into the mixture whisking all the while, little by little until the dressing is smooth and emulsified.
Store in the refrigerator and use within 3 days.
Notes
*If you prefer not to consume raw eggs, you can pasteurize egg yolks (cracked and separated) in a bowl with a bowl of hot water underneath until they come up to 160 degrees.
For pure anchovy flavor use the filets, but either will work. Anchovy paste has other ingredients added, but still gives that wonderful umami taste. 1 anchovy filet= 1/2 teaspoon anchovy paste.
Substitute 1/4 cup mayo for egg yolks.
Extra virgin olive oil can sometimes give a bitter tang. If you do not prefer this, use regular olive oil. Or half extra virgin and half a neutral oil (such as avocado).
Nutrition
- Serving Size: A generous tablespoon
- Calories: 63
- Sugar: 0.1 g
- Sodium: 89.6 mg
- Fat: 6.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 0.8 g
- Fiber: 0.1 g
- Protein: 0.6 g
- Cholesterol: 36.9 mg