Modern Caesar (Kenji López-Alt / Serious Eats)
Treats Caesar dressing as flavoured mayonnaise using an immersion blender. Two-oil method avoids bitterness. Anchovies embraced as essential.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Egg yolk | 18 g |
| Fresh lemon juice | 30 ml |
| Anchovy fillets, oil-packed | 18 g (6 fillets) |
| Worcestershire sauce | 10 ml |
| Garlic clove | 4 g |
| Canola or neutral oil | 100 ml |
| Extra-virgin olive oil | 60 ml |
| Parmigiano-Reggiano, finely grated | 30 g |
| Black pepper | to taste |
Method
- Place egg yolk, lemon juice, anchovies, Worcestershire, and garlic in a tall narrow container (just wider than immersion blender head).
- Add canola oil on top. Insert blender to the bottom, blend without moving 10 seconds, then slowly draw upward to emulsify.
- Transfer to bowl. Whisk in olive oil by hand in a thin stream.
- Fold in Parmesan. Season.
Notes
The two-oil method is key: neutral oil for emulsification without bitterness, olive oil added by hand for flavour.
Pairs with: Romaine, massaged kale, grilled chicken.
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