Homemade Caesar Dressing
Note: I use a stick blender or my mini-food processor to do this; if you don’t have one, I’m pretty sure you could use a whisk with the same results.
1 egg yolk, from pastured chickens, room temperature
2 tsp apple cider vinegar (raw is best)
1/2 tsp dry mustard
1 Tbs (or a little less) fresh lemon juice
2 cloves garlic, crushed
1-2 tsp Worcestshire sauce
2 Tbs (or more) Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
Blend up the egg yolk and everything else but the Parmesan and the oil with the stick blender, then stream in 3/4 cup extra virgin olive oil. It should thicken up into a creamy consistency, which is SO FUN to watch! Stir in the Parmesan cheese at the end. I’ve failed at this twice; the dressing was still tasty, just more like an Italian consistency. The trick is to have room temperature ingredients.
UPDATE: If you have a failed batch, whisk up a new egg yolk and pour in the entire failed batch slowly as if it was the oil. That should thicken it up nicely! (Room temperature helps too.)
*great with homemade croutons! Find instructions at this post. For Caesar croutons, I make them with garlic powder or fresh garlic rubbed on the bread and Italian seasonings.
See more dressings with EVOO at this post.