Caesar Dressing

This Caesar dressing is my go-to, and it’s damn good. I love being able to whip it up on a whim without having to create a huge mess. I’m pretty picky when it comes to my Caesar dressing. I don’t like a wimpy Caesar. I need some bold flavours. The best Caesar salad dressing starts with anchovies and garlic, and it creates an emulsion with raw egg yolks, mustard, and two types of oil. The best Caesar salad dressing is deceptively simple and delectable - and this is it.

1 (2 oz) can anchovy fillets, oil packed, drained
8 cloves garlic, coarsely chopped
3 large egg yolks
1 tsp. Dijon mustard
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. extra-virgin olive oil
½ cup vegetable oil
2 Tbsp. Parmesan cheese, finely grated
1 tsp. black pepper, freshly ground

Make an Anchovy-Garlic Paste:
Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is almost paste-like, about 3 minutes; set aside.

Whisk the Egg Yolks:
Place the egg yolks in a medium bowl and whisk until smooth.

Whisk in the mustard until just combined. Add the anchovy-garlic paste. Whisk in the anchovy-garlic mixture.

While whisking, pour in the lemon juice, and then whisk until smooth.

While whisking, slowly pour in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.

Continue whisking and slowly pour in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.

Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.

Makes 1 cup.

Storage: Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit at room temperature for 10 minutes and whisk again before using.