Caesar Dressing

Name: Caesar Dressing
Total time: 12 min
Yield: 2
Ingredients: 3 unit anchovy (fillets, oil-packed); 1 clove garlic (minced); ¼ tsp salt; 1 unit egg (yolk only, room temperature); 1 tsp dijon mustard; 1 tbsp lemon (juice); ½ tsp worcestershire sauce; 6 tbsp olive oil; 3 tbsp parmesan (finely grated); ¼ tsp black pepper (coarsely ground)

Soups & Sauces · American

10 ingredients · 12 minutes · 2 servings

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454kcal8.7g protein46.3g fat2.2g carbs~$1.14/ serving*

Contains dairy, egg, fish · usually contains gluten

Restrictions

Containsdairy · egg · fishIt is in an ingredient you cannot leave out.

Usually containsgluten (worcestershire sauce)The usual version has it. One without it exists — it is the one named here.

Diets

PescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 unit	anchovy (fillets, oil-packed)
1 clove	garlic (minced)
¼ tsp	salt
1 unit	egg (yolk only, room temperature)
1 tsp	dijon mustard
1 tbsp	lemon (juice)
½ tsp	worcestershire sauce
6 tbsp	olive oil
3 tbsp	parmesan (finely grated)
¼ tsp	black pepper (coarsely ground)

Optional

Not counted above. The dish works without them.

1 tbsp	water (to thin)
1 tsp	white wine vinegar
2 tbsp	parmesan (extra, for serving)

Steps

Mash2 min
cutting board, flat of the knife
- anchovy
- garlic
anchovy fillets + garlic + salt, dragged into a smooth paste — the salt is abrasive here, not seasoning, and it is what shreds the garlic and anchovy fine enough to disappear; skip it and you get gritty flecks that taste like fish instead of depth
Whisk1 min
room temperature
+ egg yolk + dijon + lemon juice + worcestershire in a narrow bowl until uniform and slightly lightened. A cold yolk holds oil poorly, and the mustard is a second emulsifier standing by in case the yolk falters
Emulsify6 min
constant whisking, oil drop by drop
- worcestershire sauce
+ olive oil, the first tablespoon added almost one drop at a time and only then in a thin thread. The yolk's lecithin can only coat oil droplets as fast as the whisk breaks them up — pour faster than that and the oil pools, the sauce turns translucent and greasy, and it will not come back without starting over on a fresh yolk
Fold1 min
off the whisk
- parmesan
- black pepper
+ parmesan + black pepper, stirred in rather than whisked, since the cheese thickens the dressing on contact and further beating just makes it pasty. Thin with water only if it will not coat a leaf
Rest2 min
covered, room temperature
the finished dressing, so the raw garlic's bite rounds off and the cheese's salt spreads through — taste for salt only now, after the parmesan has had its say