A quick search on the internet you will find over one-million recipes, each of them different. Some say the classic #caeser doesn’t contain anchovies and some recipes without egg yolks. The best #CaesarSaladDressing starts with anchovies garlic, and it creates an emulsion with raw egg yolks, mustard, and oil.
1 (2-ounce) canned anchovy fillets, drained
2 cloves garlic, coarsely chopped
3 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 cup vegetable oil
2 tablespoons finely grated Parmesan cheese
Freshly ground black pepper
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth; set aside.
Whisk the egg yolks together in a medium bowl until smooth.
Whisk in the mustard until just combined.
Whisk in the anchovy-garlic mixture.
While whisking, pour in the lemon juice, then whisk until smooth.
While whisking, stream 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 stream 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.
we made an awsome salad and used this dressing, check out the salad recipe and let us know how is it.