Cookstr.com

Caesar Salad Dressing

Updated February 23, 2016
This image courtesy of Joseph DeLeo

CostInexpensive

Total Timeunder 30 minutes

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentblender

Taste and Texturecreamy, garlicky, tangy

Type of Dishdressing

Ingredients

  • 1 egg
  • ¼ teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 4 cloves garlic, minced
  • 2 anchovy fillets or 1 heaping teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons red wine vinegar
  • ¼ cup safflower or olive oil

Instructions

  1. Before making the dressing, fill a small pot with cold water and bring to a boil. Add the egg in the shell, turn off heat, and cook for 2 minutes. Separate the egg and discard the white.

  2. Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth. Add the oil and pulse a few times. Add the coddled yolk and pulse a couple more times-just enough to blend it without causing the dressing to become like mayonnaise.

  3. This will keep, tightly covered, in the refrigerator for up to 2 days.

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