Sauces and Dressings

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Makes about ¾ cup

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Makes about ¾ cup

Toss with crispy romaine lettuce, croutons and freshly grated Parmesan for the quintessential Caesar salad.

Nutritional information per serving (one tablespoon):Calories 109 (94% from fat)
carb. 1g
pro. 1g
fat 12g
sat. fat
2g
chol. 25mg
sod. 146mg
calc. 27mg
fiber 0g

Ingredients

  • 1ounce Parmesan cheese, cut in ½-inch cubes
  • 1 large garlic clove, peeled
  • 1 large egg yolk*
  • 2teaspoons Dijon mustard
  • 1tablespoon white vinegar (wine or Champagne both work well)
  • 1tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1teaspoon Worcestershire sauce
  • 1 anchovy fillet (or 1–2 teaspoons anchovy paste)
  • ½teaspoon kosher salt
  • ¼teaspoon freshly ground black pepper
  • 1⁄3cup vegetable oil
  • 1⁄3cup extra virgin olive oil

Preparation

  1. 1.Put cheese and garlic into the blender jar. Turn on High for 5 seconds to chop.
  2. 2.Scrape down the sides of the blender jar and addthe yolk, mustard, vinegars, lemon juice,Worcestershire, anchovy, salt and pepper. Blendon Low for about 10 seconds to combine.
  3. 3.Combine the oils together in a measuring cup with a pour spout. While running the blender on Low, slowly pour the oil through the opening in the lid while using the measuring cup or dishtowel to shield the opening to prevent any splatter.
  4. 4. Continue running to fully emulsify for a total of 45 seconds.
  5. 5. Taste and adjust seasonings. If not using immediately, place dressing in a covered airtight container and refrigerate for up to 3 days.