Homemade Caesar Dressing

• 份量: 1 cup

食材

3 oil-packed anchovy fillets, chopped

1 large garlic clove, chopped

¾ tsp. (or more) kosher salt

1 large egg yolk*

2 Tbsp. fresh lemon juice

¾ tsp. Dijon mustard

¼ cup plus 2 Tbsp. vegetable oil

3 Tbsp. Parmesan, finely grated

步驟

Mound 3 oil-packed anchovy fillets, chopped, 1 large garlic clove, chopped, and ¾ tsp. (or more) kosher salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)

Whisk 1 large egg yolk, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)

Adding drop by drop to start and whisking constantly, drizzle 2 Tbsp. vegetable oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding remaining ¼ cup vegetable oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and 3 Tbsp. Parmesan, finely grated, and whisk until smooth. Taste and adjust seasoning with kosher salt, if needed. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Editor’s note: This recipe was first printed in June 2017. Head this way for all our favorite salad recipes →