Homemade Caesar Dressing (for Grilled Caesar Wedge)

• servings: 1 item

Ingredients

3 oil-packed anchovy fillets, chopped (with oil from can)

2 large garlic clove, chopped

¾ tsp. (or more) kosher salt

1 large egg* (cook egg in boiling water for 1 minute only, use whole runny inside)

2 Tbsp. fresh lemon juice

¾ tsp. Dijon mustard

¼ cup plus 2 Tbsp. Olive oil

3 Tbsp. Parmesan, finely grated/shaved

Directions

**see alternative method in notes**

Mound 3 oil-packed anchovy fillets, chopped, 1 large garlic clove, chopped, and ¾ tsp. (or more) kosher salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)

Whisk 1 large egg yolk, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)

Adding drop by drop to start and whisking constantly, drizzle 2 Tbsp. vegetable oil into egg mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding remaining ¼ cup vegetable oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and 3 Tbsp. Parmesan, finely grated, and whisk until smooth. Taste and adjust seasoning with kosher salt, if needed.

Notes

You could also just blend it all except cheese then be done. Not too much.