Now that I’ve bored you out of your minds with how I pasteurized eggs, here’s a simple Caesar Dressing you can make at home. The garlic in this recipe will blow your tastebuds away. I didn’t have time yesterday, but for a softer, creamier dressing I’d try using roasted garlic instead of raw.
Homemade Caesar Salad Dressing (or if mildly unsuccesful, Anchovy Aioli)
3 cloves garlic, minced
6 anchovy filets, finely chopped, plus oil from the can to taste
1 cup mayonnaise– homemade or store bought
3/4 cup olive oil
1 small lemon (or substitute 1–2 tbsp white vinegar) plus zest, grated
Salt and Pepper to Taste
Optional: grated Parmesan Cheese
- Whisk the garlic and anchovy into the mayonnaise in a medium size bowl. Add a small amount of the oil from the canned anchovies for flavor (If you use half of the anchovies in the can, use half of the oil in the can).
- Whisk in olive oil in small amounts, drizzling approximately 1 tbsp. at a time until oil becomes incorporated will not separate from the mayonnaise. Beat in more or less olive oil, depending on your desired consistency. Less olive oil will create an aioli, more will result in a thick dressing.
- Grate in zest of one lemon. Add the juice of the lemon, continuing to whisk the mayonnaise-oil mixture.
- Using a spatula, fold in salt and pepper to season to your liking.
Optional: At the end, also fold in grated parmesan cheese for extra flavor.
Optional: For a smoother tasting dressing, use roasted garlic (4–5 cloves) instead of raw garlic