Caesar Dressing
Creamy, tangy, and foolproof Caesar dressing made in minutes with an immersion blender—perfect for salads or dipping!
Ingredients
- 1 large egg, room temperature
- 1½ teaspoons Dijon mustard
- ½ cup canola oil, room temperature
- ½ cup extra-virgin olive oil, room temperature
- ½ cup Parmesan cheese, finely grated
- 2 teaspoons garlic, finely grated or minced
- ½ teaspoon Worcestershire sauce
- 4 tablespoons freshly squeezed lemon juice, from about 1–1½ lemons
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 anchovy fillets, mashed into a paste
Instructions
- In a large wide-mouth mason jar or a tall container, add the egg, Dijon mustard, canola oil, extra-virgin olive oil, grated parmesan, garlic, Worcestershire sauce, lemon juice, kosher salt, black pepper, and mashed anchovy fillets.
- Place the immersion blender at the bottom of the jar, making sure it covers the egg yolk. Turn the blender on and keep it at the bottom for about 15 seconds, until the mixture starts to thicken and emulsify.
- Slowly lift the blender up through the dressing to incorporate the rest of the oil and ingredients, blending until smooth and creamy, about 30 seconds to 1 minute.
- Use immediately or refrigerate in a sealed jar for up to 3 days