A rich and creamy Caesar dressing made with Parmesan cheese, anchovies, and a touch of lemon.
15 minutes
A rich and creamy Caesar dressing made with Parmesan cheese, anchovies, and a touch of lemon.
Extra-Large Egg Yolks, at room temperature
each
Dijon Mustard, at room temperature
teaspoons
Chopped Garlic, chopped
teaspoons
each
Freshly Squeezed Lemon Juice, at room temperature
cups
teaspoons
teaspoons
cups
Freshly Grated Italian Parmesan Cheese, freshly grated
cups
1. Create the base
Place the egg yolks, Dijon mustard, chopped garlic, anchovy fillets, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper into the bowl of a food processor. Process until smooth and well combined.
2. Form the emulsion
With the food processor running, slowly pour the mild olive oil through the feed tube, allowing the mixture to thicken and become creamy.
3. Incorporate Parmesan cheese
Add the freshly grated Parmesan cheese to the mixture and pulse a few times until well incorporated.
4. Store the dressing
Transfer the finished Caesar dressing to a container and store it in the refrigerator until ready to use.
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