Caesar Salad Dressing

Name: Caesar Salad Dressing
Ingredients: 1 egg; 1/4 teaspoon kosher salt; 1 teaspoon coarsely ground black pepper; 4 cloves garlic, minced; 2 anchovy fillets or 1 heaping teaspoon anchovy paste; 2 teaspoons Dijon mustard; 1 1/2 tablespoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 1 1/2 teaspoons red wine vinegar; 1/4 cup safflower or olive oil

10 ingredients

7 steps

Ingredients

1 egg
1/4 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
4 cloves garlic, minced
2 anchovy fillets or 1 heaping teaspoon anchovy paste
2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/2 teaspoons red wine vinegar
1/4 cup safflower or olive oil

Directions

1

Before making the dressing, fill a small pot with cold water and bring to a boil.
2

Add the egg in the shell, turn off heat, and cook for 2 minutes.
3

Separate the egg and discard the white.
4

Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth.
5

Add the oil and pulse a few times.
6

Add the coddled yolk and pulse a couple more times-just enough to blend it without causing the dressing to become like mayonnaise.
7

This will keep, tightly covered, in the refrigerator for up to 2 days.