Simple Recipes for Every Day
Caesar Dressing
- Serves: 4
- Prep Time: 5 min
- Cook Time: 0 min
Ingredients
- 2 large egg yolks (see Note)
- 2 anchovy filets, roughly chopped
- 2 cloves garlic, roughly chopped
- ½ teaspoons kosher salt
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- ½ cup avocado oil
- 2 teaspoons Worcestershire sauce
- ½ teaspoons freshly cracked black pepper
Ingredients
- 2 large egg yolks (see Note)
- 2 anchovy filets, roughly chopped
- 2 cloves garlic, roughly chopped
- ½ teaspoons kosher salt
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- ½ cup avocado oil
- 2 teaspoons Worcestershire sauce
- ½ teaspoons freshly cracked black pepper
Method
- In a 16-ounce wide-mouth glass jar, add the egg yolks, anchovies, garlic, salt, and 1 tablespoon of the lemon juice. Using an immersion blender, blend the mixture in the jar until combined, about 30 seconds.
- Slowly pour in the oil and continue blending until smooth, about 1 minute. Add in the worcestershire sauce, pepper, and the remaining 1 tablespoon of lemon juice. Blend until fully incorporated.
- To store, seal the jar and refrigerate for up to 5 days.
Notes
Raw eggs are not recommended for babies, pregnant women, the elderly, or people with weakened immune systems.