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A quick and delicious restaurant-style Caesar salad dressing made at home using an immersion blender to easily emulsify the ingredients.
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Combine avocado oil, egg yolks, garlic, capers, and anchovies in a blending cup. → Add Dijon mustard, lemon juice, red wine vinegar, Worcestershire, Tabasco, salt, and parsley. → Blend with an immersion blender starting from the bottom and slowly pulling up to emulsify. → Store the finished dressing in a jar in the refrigerator.
Combine avocado oil, egg yolks, garlic, capers, and anchovies in a blending cup. → Add Dijon mustard, lemon juice, red wine vinegar, Worcestershire, Tabasco, salt, and parsley. → Blend with an immersion blender starting from the bottom and slowly pulling up to emulsify. → Store the finished dressing in a jar in the refrigerator.
A quick and delicious restaurant-style Caesar salad dressing made at home using an immersion blender to easily emulsify the ingredients.
Pour 1 cup of avocado oil into a tall blending container.
Separate 3 egg yolks and add them to the blending container.
Add the garlic cloves, capers, and anchovies into the container.
Add the Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce, Tabasco, salt, and chopped Italian parsley.
Insert an immersion blender all the way to the bottom. Blitz it and hold it at the bottom for a few seconds to let the base emulsify, then slowly pull the blender upwards.
Use a neutral oil like avocado, canola, or vegetable oil for the best texture and flavor.
Avoid adding cheese directly to the dressing; instead, toss grated parmesan cheese into the salad when serving.
Make sure the immersion blender is placed flat against the bottom of the container before turning it on to ensure a successful emulsion.
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