Caesar Salad Dressing

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Initial version

Authored by Shanzy
3/4 c
sous vide: 135ºF

Ingredients

  • 1 egg yolk
  • 1 tbsp freshly squeezed lemon juice
  • 6 oil-packed anchovy fillets
  • 1 tsp Worcestershire sauce
  • 1 medium garlic clove minced
  • 1/2 oz Parmesan cheese finely grated
  • 1/3 c canola oil
  • 1/4 c extra virgin olive oil
  • 1 kosher salt
  • 1 freshly ground black pepper

Instructions

1

In a narrow container just fitting the immersion blender head, combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and Parmesan cheese.

2

With immersion blender running, slowly drizzle in the canola oil to form a smooth emulsion. Transfer mixture to a medium bowl.

3

Whisking constantly, slowly drizzle in the olive oil. Season generously with salt and pepper.