Caesar Salad Dressing

•Serious Eats by J. Kenji López-Alt
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To pasteurize an egg, sous vide at 135ºF for two hours. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.

3/4 c

Ingredients

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