CAESAR DRESSING HOMEMADE RECIPES

Steps:

• Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
• Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
• Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.

Steps:

• Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
• In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
• Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
• When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
• Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
• When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
• With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.