This creamy Caesar salad dressing is a delightful twist on the classic, offering a rich and tangy flavor perfect for any salad.
Prepare the lemon by juicing it to extract the fresh juice.
Roll the lemon on the counter before juicing to extract more juice.
Combine the egg yolk, Worcestershire sauce, Dijon mustard, and lemon juice in a blender.
Ensure the egg yolk is at room temperature for better emulsification.
Add the garlic, anchovy fillets, and Parmesan cheese to the blender and blend until smooth.
Chop the garlic and anchovies slightly before blending for a smoother texture.
Slowly drizzle in the olive oil while blending to create a creamy emulsion.
Add the olive oil gradually to ensure a stable emulsion.
Taste the dressing and adjust seasoning if needed. Serve immediately or store in the refrigerator.
Let the dressing sit for a few minutes to allow the flavors to meld together.
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