Classic Caesar Dressing Recipe
How To Make Ceasar Dressing, a beloved classic, was born out of necessity in the 1920s by Italian immigrant Caesar Cardini in Mexico. To whip it up, whisk together garlic, anchovies, and egg yolks, then slowly drizzle in high-quality olive oil for creaminess.
Ingredients
- Ingredients:
- 2-3 cloves garlic minced
- 1 teaspoon anchovy paste or 2-3 anchovy fillets, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon red wine vinegar optional
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- Instructions:
- Prepare the Base:
- In a medium bowl, combine the minced garlic, anchovy paste (or minced anchovies), Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar (if using). Whisk together until smooth.
- Add Mayonnaise and Parmesan:
- Add the mayonnaise and freshly grated Parmesan cheese to the bowl. Whisk until well combined.
- Season:
- Season the mixture with salt and freshly ground black pepper to taste. Be cautious with the salt, as the anchovies and Parmesan cheese are already salty.
- Incorporate Olive Oil:
- While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is well emulsified and smooth.
- Adjust Consistency:
- If the dressing is too thick, you can thin it out with a little bit of water or more lemon juice until you reach your desired consistency.
- Taste and Adjust:
- Taste the dressing and adjust the seasoning if needed, adding more lemon juice, salt, or pepper as desired.
- Serve:
- Use the Caesar dressing immediately or refrigerate it in an airtight container for up to 1 week.