Yeast Free Caesar Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.8(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 1 tsp worcestershire sauce
- 2 anchovy fillets, finely minced to a paste
- 1 small garlic clove, finely grated or minced
- ¼ cup extra-virgin olive oil
- ¼ cup finely grated parmesan cheese
- ¼ tsp black pepper, freshly ground
- salt, to taste
Instructions
- 1
In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
- 2
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!