HOMEMADE CAESAR SALAD DRESSING

By jarren

Ingredients

• 1 egg yolk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 2 anchovy fillets, minced (or 1 tsp anchovy paste)
• 1/2 tsp Worcestershire sauce
• 1/4 tsp pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

In microwaveable bowl, whisk together egg yolk, lemon juice and vinegar, microwave on high for 30 seconds or until starting to foam at edge. Whisk again; microwave on high for 10 seconds or just until foaming at edge (or in heatproof bowl over saucepan of gently simmering water, whisk egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes).

In food processor, blend yolk mixture, garlic, anchovies, Worcestershire sauce and pepper until smooth. With machine running, gradually pour in olive oil. Mix in Parmesan cheese. If dressing is too thick, thin with a little water. Can be made ahead - refrigerate for up to 3 days.