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Best Homemade Caesar Dressing

Best Caesar Salad Dressing

Course Salad
Cuisine American, Italian
Keyword caesar, caesar salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Cup

Ingredients

  • 1 Egg
  • 1 Tablespoons Lemon Juice
  • 1 Tablespoons Cider Vinegar
  • 1/2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Mayonnaise
  • 2 teaspoons Anchovy Paste
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 clove Garlic, minced & smashed
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Canola Oil

Instructions

Whisking Instructions

  1. Crack the egg into a medium mixing bowl and partially beat with a whisk. Add the lemon juice, vinegar, and Worcestershire sauce and mix in to the egg.

  2. Next add the mayonnaise, anchovy paste, garlic, salt, and pepper. Whisk these with the other ingredients.

  3. While whisking, pour in the oil in a thin stream and begin to whisk vigorously. Once you have added about half the oil, begin to pour the rest of the oil in faster.

  4. Add in the parmesan cheese and mix thoroughly. Continue to whisk vigorously for about 30 seconds more.

  5. For best results, refrigerate for an hour as this will help the flavors to blend and the dressing will thicken.

Blender Method

  1. Combine all ingredients except the canola oil and parmesan cheese in a blender or small processor. Pulse about 4 or 5 times to slightly blend the ingredients.

  2. Slowly pour the canola oil in and blend it in with the other ingredients.

  3. Add in the parmesan cheese and blend for about 3-5 seconds.

  4. Refrigerate for an hour as this will help the flavors to blend and the dressing will thicken.

Recipe Notes

A bit leery about the raw egg?  Well, if you eat mousse, meringue, custard, tiramisu, or drink eggnog, you have been consuming raw eggs.  You can also buy pasteurized eggs.

Use within 3-4 days due to the raw egg.