Ingredients:

  • Large Egg Yolk (Room temperature)
  • teaspoon Dijon Mustard
  • tablespoons Fresh Lemon Juice
  • medium Garlic Cloves, finely minced
  • teaspoon Worcestershire Sauce (or 1 tsp white miso paste for truly fish-free)
  • /2 teaspoon Freshly Cracked Black Pepper
  • /4 teaspoon Kosher Salt
  • /2 cup Light or Neutral Olive Oil (e.g., Avocado Oil)
  • /4 cup Extra Virgin Olive Oil
  • /3 cup Finely Grated Parmesan Cheese

Instructions:

  1. In a medium mixing bowl, vigorously whisk together the egg yolk, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce (or miso), salt, and pepper until the mixture lightens slightly in colour (about 1 minute).
  2. Begin adding the light/neutral olive oil drop by drop while whisking constantly and rapidly. Whisk until the first quarter of the oil is fully incorporated and the mixture thickens significantly (emulsifies).
  3. Once emulsified, increase the oil stream to a very thin, steady trickle while continuing to whisk without stopping, incorporating the rest of the neutral oil.
  4. Once all the neutral oil is incorporated, whisk in the final 1/4 cup of Extra Virgin Olive Oil in a slightly thicker stream until the dressing is thick enough to coat the back of a spoon.
  5. Gently fold in the grated Parmesan cheese using a rubber spatula. Do not over-mix once the cheese is added.
  6. Taste and adjust seasoning, adding more salt or lemon juice as needed.
  7. Cover the dressing and chill in the refrigerator for at least 15 minutes to allow the flavours to meld before serving the Caesar Salad Dressing (No Anchovies).