Making a Homemade Caesar Salad Dressing is surprisingly easier than you might think! Learn how to turn a simple egg yolk into a luxuriously creamy, garlic and Parmesan cheese-flavored salad dressing.
Anchovy Paste | Garlic Clove Salt | Lemon Juice Egg Yolk | Dijon Mustard Oil | Parmesan Cheese Black Pepper | Water
Finely mince garlic clove on a cutting board, or use a garlic press. Add anchovy paste and salt. Smash the mixture with the sides of a knife until a paste forms.
Add the egg yolk, lemon juice, and mustard to a medium-sized bowl. Whisk vigorously until it begins to get frothy and bubbles form on top of the surface.
Emulsify with oil. Drip in 1-2 tablespoons of oil, drop by drop, while continuing to whisk. Wait for it to thicken up and then slowly pour in the remaining oil, one tablespoon at a time.
Mix in the anchovy mixture, Parmesan cheese, and black pepper. If the mixture is too thick, slowly add in water until your desired consistency is reached.