Homemade Caesar Dressing
My family loves Caesar Salad, and making my own Homemade Caesar Dressing from scratch with anchovy paste, egg yolk, lemon and olive oil was incredibly easy!
Servings: 16 servings
Equipment
Ingredients
- 2 tablespoons anchovy paste use less if desired (see note below)
- 2 garlic cloves minced
- 2 large egg yolks
- 2 tablespoons lemon juice freshly squeezed, from about 2 small lemons
- 1 teaspoon Dijon mustard
- 2/3 cup light olive oil
Instructions
- Combine all ingredients except for the oil in blender (2 tablespoons anchovy paste, 2 garlic cloves, 2 large egg yolks, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard) and blend on low for about 10 seconds. Alternatively, you can combine in a mason jar and use an immersion blender on low speed to blend and emulsify.
- With the blender running on low speed, slowly pour in a very thin steady stream of 2/3 cup light olive oil until it is all combined.
- Thin with additional lemon juice, if desired. Makes enough for four family sized salads. Store in refrigerator until ready to use.
Notes
Yields at least 1 cup of dressing. Nutritional information based on one serving size of 0.5 fluid ounces.
The amount of anchovy paste called for in the recipe will definitely yield a strong salty anchovy flavor (my preference), so feel free to reduce the amount by as much as half (or more) if you are unsure.
Nutrition
Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 78mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg