Caesar Salad Dressing Recipe

Name: Caesar Salad Dressing Recipe
Ingredients: 1 egg yolk (see note); 1 tablespoon (15ml) juice from 1 lemon; 2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note); 1 teaspoon (5ml) Worcestershire sauce (see note); 2 medium cloves garlic, minced (about 2 teaspoons); 1/2 ounce Parmesan cheese, finely grated (15g; about 1/4 cup); 1/3 cup (80ml) canola oil; 1/4 cup (60ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper

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Ingredients

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1 egg yolk (see note)1 tablespoon (15 milliliters) juice from 1 lemon2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note)1 teaspoon (5 milliliters) Worcestershire sauce (see note)2 medium cloves garlic, minced (about 2 teaspoons)1/2 ounce Parmesan cheese, finely grated (15 grams; about 1/4 cup)1/3 cup (80 milliliters) canola oil1/4 cup (60 milliliters) extra-virgin olive oilKosher salt and freshly ground black pepper

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Instructions

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Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the mini chopper attachment of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Featured Video Whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil. Season to taste generously with salt and pepper. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.