Matt Xiaxiang
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Main dishesCaesar dressing
Posted: 14/12/2024Updated: 14/12/2024
Anchovies, garlic, egg yolks, Dijon mustard, lemon juice, and Parmesan cheese, emulsified with olive oil. It is seasoned with salt, black pepper, and Worcestershire sauce for a creamy dressing..
Ingredients
Servings
- 3 Anchovy fillets
- 1 large Egg yolk
- 1 clove Garlic
- 1 tablespoon Dijon mustard
- 2 teaspoons Red wine vinegar
- 2 teaspoons Worcestershire sauce
- 60 millilitres Extra virgin olive oil
- 30 grams Parmesan
- 1 small Lemon
- 1 teaspoon Salt
- 2 teaspoons Ground black pepper
Instructions
- In a bowl, whisk together the finely finely minced garlic, chopped anchovies, egg yolk, Dijon mustard, red wine vinegar, juice of the lemon, and Worcestershire sauce until well combined.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. This will create a creamy texture.
- Stir in the grated Parmesan cheese until well blended.
My notes
Cooking tips
- Use high-quality ingredients: Since the recipe is simple, the quality of your olive oil, Parmesan cheese, and anchovies will directly impact the flavour. Choose extra virgin olive oil and freshly grated Parmesan.
- Emulsify properly: When adding olive oil, drizzle it in slowly while whisking vigorously. This helps create a creamy and cohesive texture. An blender can be used as well to make it smoother but be careful to not over blend.
- Let it rest: If possible, allow the dressing to sit for about 10-15 minutes before serving. This lets the flavours meld together for a more cohesive taste.
Alternative ingredients
- An equal amount of mayonnaise can be used in place of the egg yolk when making the Caesar dressing if there are concerns over using the raw egg yolk. This will also make it creamier.
- Use fish sauce instead of anchovies. For this recipe, use about 2 teaspoons.
- Capers can be included for a more sharp and tangy flavour that can help to balance the rich creaminess.
Storage instructions
Do not freeze as the creamy mixture of egg yolk and oil can break, resulting in a separated and grainy texture when thawed.
- Refrigeration: Always keep Caesar dressing refrigerated (up to 2-3 days). The egg yolks and Parmesan require cold storage to remain safe to consume. The dressing may separate over time. Give it a good stir or shake before serving to restore its creamy consistency.
Nutrition and dietary facts
(Per serving) Calories: 189kcal (8%), Protein: 4.9g (8%), Fat: 109g (136%), Saturated fat: 20.5g (137%), Carbohydrates: 12.4g (5%), Sugars: 4.5g (18%), Fibre: 1.3g (4%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.