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The Caesar dressing I used to buy is full of bad fat and some unpronounceable ingredients, but is a flavor we really enjoyed. I finally have hit upon a homemade version that doesn’t even miss the parmesan, which I’m not eating right now being on the Whole30 for 180 days. Put it in or not, either way this is delicious on salads and burgers, or as dip for veggies.
I have a mini food processor that I do this in, but an immersion blender, or a regular blender or food processor would work fine too.
Remember to set your egg out the night before to have it at room temperature when making the dressing.
And yes, I think the anchovies are critical to making this so yummy. Buck up! They disappear once blended in.
This makes about a cup’s worth as seen in the photo. Keep unused portion in the refrigerator until next time.
Caesar Dressing Recipe
1 egg (room temperature)
1 cup avocado oil
2 cloves garlic, peeled and pressed
2 anchovy filets
1/2 teaspoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 Tablespoon grated parmesan, optional
Crack room temperature egg in your blender or food processor. Very slowly, drizzle in the oil while you continue to blend. Once emulsified, and the garlic, anchovies, and Dijon mustard, salt and pepper, and blend. Slowly drizzle the lemon juice in, until well blended. Add parmesan, if desired.
Enjoy!
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6 Comments
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Have you ever tried anchovy paste in recipes? It blends very easily in sauces.
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Author
I do have anchovy paste too when I used before I got over my squeamishness of dealing with anchovies. No that I’m trying to control ingredients, it has made sense to use whole ingredients. But try it with anchovy paste if you want; you might like it!
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Polly, this looks delicious. I have a couple questions. Is there a brand of sardines you recommend and where do you get them. Also – since the egg is left at room temperature for several hours, do you use the pasteurized kind?
Thanks so much!-
I actually buy my sardines at Costco, because I’ve been making some amazing anchovy sauce too. Any good brand packed in olive oil from the grocery store should be fine. We buy our eggs from a local farmer, but all sorts of recipes I’ve read about mayonnaise and dressings recommend room temperature eggs (even left out for 24 hours) so their concoctions emulsify properly. I’m sure these people are using all sorts of eggs. Lots of chefs leave eggs out, and historically they were not always refrigerated.
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