There’s a reason why this dressing is so famous. It’s creamy, salty, tangy, peppery, and slightly mysterious…what makes this dressing so goddamn good? What’s that flavor that’s so unique? How do those flavors all come together in such perfect unison? Mysteries that once were are now solved. Make this dressing, keep it in the fridge for no more than a couple days, and put it on everything! Chicken caesar salad, check! Caesar wraps, check! A beautiful sauce for a piece of fish, check! Dip for crudités, check! This is sure to be a versatile sauce for your repertoire.
Serving: About 1/3 cup dressing
1 large egg yolk
1/4 cup good quality olive oil
1 clove of garlic, made into a paste with salt (directions in recipe)
2 to 3 anchovy filets, minced
2 tbs grated parmigiano reggiano
1 tbs freshly squeezed lemon juice
a few dashes of Worcestershire
1 tbs water
freshly cracked black pepper
Separate the yolk from the egg white and place in a bowl. Slowly stream in the olive oil, only a few small drops at a time, while whisking the egg yolk vigorously. The egg yolk should become paler in color, thicker in consistency, and almost triple in size. If the color remains dark and the consistency doesn’t thicken, the egg and the oil have broken, and you’ll need to start again. The trick is to stream the oil in as slowly as possible while keeping a consistent stream, all while maintaining a constant whisk.
Once the egg and oil have become thick and pale, create a paste with the garlic and salt. Smash the garlic and give it a quick chop. Then, sprinkle the garlic with a pinch of salt on your cutting board. Using the side of your knife, smear the garlic in the salt, going back and forth with your knife, until you’ve created a paste. The salt will help break down the fibers in the garlic to create the paste. Place the garlic paste in the egg and oil.
Add the rest of your ingredients to the dressing. Taste for salt and pepper. If the dressing is too thick, add a little more water.
Serve with whatever your heart desires. In the photograph, we served it with grilled chicken, buttered croutons, chopped romaine, shaved parmigiano reggiano, and more freshly cracked black pepper!