Caesar Salad Dressing
HB-4662 · Hand-built original · American
A creamy, savory dressing of garlic, anchovy, lemon, mustard, egg and oil with Parmesan. Tossed with romaine or used as a dip.
AmericanSauce5 min3/4 cup43 kcalGluten-freeDiabeticLow-SodiumRenal
Main ingredient: egg yolk
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:3quantities adjust to match
Ingredients
- 1 large egg yolk (see note)
- 1 tablespoon juice from 1 lemon
- 2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note)
- 1 teaspoon Worcestershire sauce (see note)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 ounce Parmesan cheese, finely grated (½ oz; about 1/4 cup)
- 1/3 cup canola oil
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Method
- Mash garlic and anchovy to a paste with salt.
- Whisk in egg yolk, mustard and lemon juice.
- Whisk in oil in a slow stream until thick and emulsified.
- Stir in Parmesan; thin with a little water if needed.
- Season with black pepper; refrigerate until serving.
Total: 5 min
Nutrition (per serving, where published)
43 kcalCalories
2.5 gProtein
1.9 gCarbs
2.8 gFat
5.8 gSaturates
0.1 gFibre
0.3 gSugars
108 mgSodium
66 mgCholesterol
33 mgPotassium
51 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data