Caesar salad dressing

Name: Caesar salad dressing
Prep time: 10 min
Total time: 10 min
Yield: About 1 cup
Cuisine: Québécoise
Ingredients: 3 garlic cloves; 10 small anchovy fillets in oil, drained; 3 egg yolks; 1 tsp (5 ml) Dijon mustard; 2 tbsp (30 ml) lemon juice; 1/2 tsp (2.5 ml) Worcestershire sauce; 2 tbsp (30 ml) olive oil; 1/2 cup (125 ml) vegetable oil; 2 tbsp (30 ml) freshly grated Parmesan cheese; Salt and freshly ground pepper

Preparation 10 min
Refrigeration 30 min
Servings About 1 cup
Freezing I do not suggest

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Ingredients

3 garlic cloves
10 small anchovy fillets in oil, drained
3 egg yolks
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) lemon juice
1/2 tsp (2.5 ml) Worcestershire sauce
2 tbsp (30 ml) olive oil
1/2 cup (125 ml) vegetable oil
2 tbsp (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper

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Preparation

Using a knife, finely chop the garlic and anchovies together to create a paste, for about 2 minutes. Set aside in a bowl.
Add the egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce, olive oil, salt and pepper then whisk to combine.
Incorporate the vegetable oil while whisking using a mixer, for 1 to 2 minutes, until you get a mayonnaise. Add the garlic and anchovy mixture, Parmesan, season with salt and pepper to taste then mix. Set aside in the fridge for 30 minutes before using.