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authentic caesar salad dressing in 30 seconds flat

3.5

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theviewfromgreatisland.com

Your Recipes

Prep Time: 5 minutes

Total: 5 minutes

Servings: 16

Author : Sue Moran

hollandaise sauce immersion blender salad dressing

Ingredients

Remove All · Remove Spices · Remove Staples

1 pasteurized egg (at room temperature)1 cup olive oil (mild or extra virgin, your choice, at room temperature)1/4 cup grated Parmigiano Reggiano cheese1 clove garlic (smashed (add 1 more clove if you love garlic))4 Tbsp fresh lemon juice1 1/2 tsp Dijon mustard1/2 tsp salt1/2 tsp fresh cracked black pepper1 1/2 tsp anchovy paste

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Instructions

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Step 1

Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.

Step 2

Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.

Step 3

Keep refrigerated and eat within two weeks.

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