Creamy and tangy Caesar Dressing is hard not to love. This recipe is perfect for the classic Caesar salad, pasta salad, or as a dip.
- 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.
*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.
Substitute 1/4 cup mayo for egg yolks.
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