Homemade Caesar Salad Dressing With Anchovy Paste
Homemade Caesar Dressing from scratch makes all the difference in preparing an incredible Caesar Salad, and it only takes 10 minutes to whip together.
Why use Anchovy Paste instead of Filets
We prefer to use anchovy paste instead of chopped anchovy filets because it distributes well and doesn’t have any bone fragments.
Homemade Caesar Salad Dressing
Prep time:
10 Minutes
Cook time:
0 Minutes
Servings:
6
Ingredients
- 2 egg yolks (pasteurized, if desired)
- 1 tbsp fresh lemon juice
- 1 tsp Giovanni’s Anchovy Paste
- 1 tsp dijon mustard
- 1 garlic clove pressed or minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup olive oil
- 2 tbsp grated parmigiano reggiano
Instructions
- In a medium bowl, whisk to combine the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt, and pepper, for about 30 seconds, until smooth.
- While whisking constantly, add a couple drops of olive oil, then slowly drizzle in more in a steady stream, keeping in mind that you don’t want to add the oil too fast. Aim to distribute the addition of the oil over 60-90 seconds of whisking.
- At this point, the dressing should have a thick texture. Gently stir in the cheese, then place the dressing in the fridge until ready to use for Caesar Salad
Notes
I prefer anchovy paste because it distributes well and because it’s smooth, there are no bone fragments. However, you may chop up anchovy filets if you prefer, and use that in the dressing.Storing leftovers : Keep in an airtight container for up to 5 days in the fridge