Makes 1%½ cups / Prep time: 10 minutes, plus 10 minutes cooling time /
Cook time: 5 minutes
Caesar dressing used to be a culinary production in high-caliber restaurants, with waiters in black ties mixing all the ingredients tableside in huge wooden bowls. This type of spectacle is no longer part of most dining experiences, but the dressing remains as one of the most popular choices. If you want an even more authentic Caesar dressing, add a tablespoon of anchovy paste along with the mustard and vinegar.
2 teaspoons minced garlic
4 large egg yolks
¼ cup wine vinegar
½ teaspoon dry mustard
Dash Worcestershire sauce
1 cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
Freshly ground black pepper
Sea salt
1. To a small saucepan, add the garlic, egg yolks, vinegar, mustard, and
Worcestershire sauce and place over low heat.
2. Whisking constantly, cook the mixture until it thickens and is a little bubbly, about 5 minutes.
3. Remove from saucepan from the heat and let it stand for about 10 minutes to cool.
4. Transfer the egg mixture to a large stainless steel bowl. Whisking constantly, add the olive oil in a thin stream.
5. Whisk in the lemon juice and season the dressing with salt and pepper.
6. Transfer the dressing to an airtight container and keep in the refrigerator for up to 3 days.
A CLOSER LOOK
If you have concerns about raw egg yolks, you can purchase pasteurized eggs in most large supermarket chains. They are found alongside regular
and specialty eggs in the dairy section.
PER SERVING (2 TABLESPOONS)
Calories: 180; Fat: 20g; Protein: 1g; Carbs: 1g;
Fiber: 0g; Net Carbs: 1g; Fat 96%/ Protein 2%/ Carbs 2%