Caesar Dressing

Classic for a reason... yolks, anchovy and all.

yields about 1 jam jar worth of dressing (6-8oz)

  • 2 egg yolks
  • 1 lemon (juice)
  • 1/2 C olive oil
  • 2 t anchovy paste
  • 2 garlic cloves
  • 2 dashes worcestershire 
  • 1/2 t cracked black pepper

In a mixing bowl, thoroughly whisk together egg yolks and lemon juice.  While whisking, slowly stream in about half of the oil.  Whisk until the oil has completely combined, and sauce has started to thicken.  Stream in the rest of the oil, very slowly while whisking.  Adding the oil needs to be done and a very slow and precise rate so that the emulsion doesn't break.  Whisk until dressing has thickened enough to cover the back of a spoon.  Add anchovy paste, 2 dashes of worcestershire, 2 garlic microplaned, and cracked black pepper.  Whisk to combine.  Add salt to taste.