When it comes down to it, an emulsified Caesar salad dressing like this one is essentially a flavored mayonnaise. But because of the Parmesan and black pepper it contains, it's far easier to emulsify a Caesar dressing than a standard mayonnaise. The absolute easiest way to do it is using my Foolproof 2-Minute Mayonnaise technique.
Why It Works
- An emulsified dressing clings well to the surface of waxy, hydrophobic lettuce leaves, for even coating and better flavor in each bite.
- This recipe calls for up to a half dozen anchovies for plenty of savory depth, though you can scale back that amount if you like.
- Yield:Makes about 3/4 cup (180ml)
- Active time: 7 minutes
- Total time:7 minutes
- 1 egg yolk
- 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
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.