Caesar Dressing
Ingredients
6 oil-packed anchovy fillets, chopped (less if preferred)
3 garlic gloves
1/2 teaspoon salt
fresh peppercorns
1 large egg yoke
1/2 fresh lemon juice
1/2 tablespoon dijon mustard
1/4-1/2 cup olive oil
4 tablespoons parmesan cheese, finely grated
splashes of champagne vinegar (if desired)
splashes of lea and perrins (if desired)
Directions
- Mash together anchovies, garlic, and salt in mortar and pestle (or on cutting board) until well combined and smooth.
- Mash fresh peppercorns to desired coarse. Add to anchovy mixture.
- Whisk egg yoke, lemon juice, and mustard in medium bowl.
- Slowly pour oil into bowl while constantly whisking. Continue until mixture thickens. (If you are worried about raw egg yoke, you can place over low heat while mixing together.)
- Add anchovy mixture
- Add parmesan cheese, vinegar, lea and perrins (more or less to taste preference)
- Season with salt and pepper