CAESAR SALAD DRESSING

By jarren

Ingredients

• 1 tbsp smooth Dijon mustard
• 1 tbsp lemon juice
• 1 egg yolk
• 1/2 cup olive oil
• 1 clove garlic, minced
• 3 anchovy filets, mashed or pureed
• 1 tbsp Worcestershire sauce
• 2 tsp red wine vinegar
• 1/2 tsp hot sauce
• 1/2 cup olive oil

Preparation

Step 1

Combine mustard, lemon juice and egg yolk in a medium-size glass or stainless steel bowl. Whisk vigorously until light and fluffy. Slowly drizzle in the oil to form an emulsion. Stir in remaining ingredients, thinning if needed with a little water, then slowly add remaining oil, whisking thoroughly. Keep refrigerated for up to 2 days.