Caesar Salad Dressing

Ingredients

• 1 clove garlic – finely minced
• 0.25 tsp kosher salt
• 4 fillets anchovy fillets – finely minced
• 2 yolks egg yolks
• 2 tbsp lemon juice – freshly squeezed
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 cup extra-virgin olive oil
• 0.25 cup Parmesan cheese – finely grated
• 0.25 tsp black pepper – freshly ground
• 1 tbsp water – cold

Instructions

1. On a cutting board, mince the garlic with the kosher salt, then mash together with the anchovy fillets to a smooth paste.
2. Scrape the paste into a medium bowl. Whisk in the egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and creamy.
3. While whisking constantly, slowly drizzle in the olive oil until the dressing is thick, glossy, and emulsified, 2–3 minutes.
4. Whisk in the Parmesan and black pepper until evenly combined.
5. If the dressing is too thick, whisk in up to 1 tbsp cold water to reach a pourable consistency.
6. Use immediately or refrigerate covered for up to 1 day; whisk briefly before serving.