This is my all-time favorite homemade Caesar dressing, and I often make a double or triple batch in a full-sized food processor. A single batch can be made with a stick blender or in a mini-food processor. There aren’t any anchovies in this recipe, so it’s perfect for those who don’t have them on hand or just don’t want to use them.
- Blend up the egg yolk and everything else but the Parmesan and the oil with the stick blender, then stream in ¾ 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.
*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.
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