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This whisks the egg yolk with lemon juice and garlic first before slowly streaming in the oil, the same emulsifying technique used for mayonnaise, which is what gives a scratch made Caesar dressing its thick, creamy body instead of a thin, oily texture. Mashing the anchovy fillets into a paste rather than mincing them is what lets their savory flavor blend seamlessly through the dressing instead of leaving distinct fishy bits.
Per serving
160kcal
Calories
2g
Protein
1g
Carbs
17
Prep Time
10 min
Cook Time
0 min
Servings
6 people
Difficulty
medium
Fat
Follow step-by-step with voice guidance.
On a cutting board, mash the anchovy fillets and garlic together into a paste using the flat side of a knife.
In a bowl, whisk together the egg yolk, anchovy garlic paste, lemon juice, and Dijon mustard.
While whisking constantly, slowly drizzle in the olive oil, a few drops at a time at first, until the mixture begins to thicken.
Once emulsified, continue streaming in the remaining oil in a thin, steady stream.
Whisk in the grated parmesan and black pepper.
Taste and adjust with more lemon juice or salt as needed.
Use immediately, or store in an airtight container in the fridge.
Mash the Anchovies Into a Paste: This lets their savory, salty flavor blend seamlessly through the dressing rather than leaving distinct fishy bits behind. Add the Oil Very Slowly at First: Streaming it in too fast before the emulsion has started can cause the dressing to separate instead of thickening properly. Use a Pasteurized Egg Yolk If Concerned About Raw Egg: This addresses any food safety concerns while still achieving the same rich, creamy texture.
Using a pasteurized egg addresses most food safety concerns, or the dressing can be made with a small amount of mayonnaise instead of a raw yolk for a similar creamy texture.
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