Umami
Umami

Caesar Salad Dressing Recipe

6 servings

servings

5 minutes

active time

5 minutes

total time

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

Directions

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.

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.

Nutrition

Serving Size

Makes about 3/4 cup (180

Calories

248 kcal

Total Fat

26 g

Saturated Fat

3 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

66 mg

Sodium

194 mg

Total Carbohydrate

1 g

Dietary Fiber

0 g

Total Sugars

0 g

Protein

3 g

6 servings

servings

5 minutes

active time

5 minutes

total time
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