Caesar Dressing

By FoodPornDirector

From LA Times and adapted from Michael Mina's American Fish in Las Vegas

Ingredients

• 2 egg yolks
• Juice from 1 lemon
• 1 cup olive oil
• 1 cup canola oil
• 1 tablespoon chopped capers
• 1 teaspoon Worcestershire sauce
• 1 clove garlic
• 3 salted anchovy fillets, rinsed
• 1/2 cup grated Parmesan cheese
• Salt and pepper

Preparation

Step 1

1. In a large bowl, whisk the egg yolks together with the lemon. Slowly whisk in the oils, 1 teaspoon at a time, constantly whisking until the oil is emulsified to make a mayonnaise. This makes about 2 cups mayonnaise.

2. Using a mortar and pestle, or chopping and crushing with the side of a knife, combine the capers, Worcestershire sauce, garlic and anchovy fillets to form a paste.

3. Stir the purée into the mayonnaise until thoroughly combined, then stir in the Parmesan cheese. Season to taste with salt and pepper. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the remaining dressing will keep for 2 to 3 days, covered and refrigerated.