Anti Inflammatory Paleo Caesar Dressing
Total time10 min
Prep time10 min
Cook time0 min
4.7(6)
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Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
- 1 tbsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic, finely minced or grated
- 1 tsp coconut aminos
- ½ cup extra-virgin olive oil
- ¼ tsp black pepper, freshly ground
- salt, to taste
Instructions
- 1
In a small bowl, whisk together the pasteurized egg yolks, anchovy paste, lemon juice, Dijon mustard, garlic, and coconut aminos until smooth and fully combined.
- 2
While whisking constantly, add the olive oil in a very thin, steady stream — start with just a few drops, then increase to a thin drizzle — until the dressing is thick, emulsified, and coats the back of a spoon.
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