Red Meat Allergy Friendly Classic Caesar Dressing
Total time10 min
Prep time10 min
Cook time0 min
4.6(19)
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Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
- 4 anchovy fillets, finely minced to a paste
- 2 cloves garlic, finely grated or minced to a paste
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ½ cup extra-virgin olive oil
- 1 oz parmesan, finely grated (about ⅓ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, freshly ground
Instructions
- 1
In a medium bowl, combine the pasteurized egg yolks, anchovy paste, garlic paste, Dijon mustard, and Worcestershire sauce. Whisk together until smooth and uniform.
- 2
Whisk in the lemon juice until fully incorporated.
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