Classic Caesar Dressing with Anchovies

Servings

Prep Time

10 minutes

Difficulty

Beginner

Ingredients

4-5 King Oscar Anchovies in Olive Oil, oil reserved
1/2 cup olive oil
1 large egg yolk
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 tsp apple cider vinegar
2 cloves garlic, minced
3/4 cup grated Parmesan cheese
Fresh ground black pepper, to taste
1/4 tsp salt, or to taste

Behind every great Caesar dressing is a tin of anchovies doing the work. Blended with egg yolk, lemon, Dijon, garlic, and Parmesan until thick and glossy, they melt into a dressing that is rich, complex, and impossible to replicate from a bottle. Make it once from scratch and you'll understand why.

Instructions

In a small food processor or personal blender, blend olive oil, egg yolk, lemon juice, Dijon mustard, and apple cider vinegar until emulsified and the mixture begins to thicken (usually about 15-30 seconds).
Add anchovy fillets, oil from can, garlic, grated Parmesan cheese, and black pepper. Blend until combined.
Taste for seasoning, add salt as needed.
If dressing becomes too thick, blend in water 1 tbsp at a time for preferred consistency.
Drizzle over romaine lettuce for Caesar salad or serve as a dip.