Whole30 Caesar Salad Dressing As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 5 out of 5 stars (12) Ingredients 1 cup light tasting oil1 egg2 tsp Dijon Mustard2 tbsp fresh lemon juice (or the juice of 1/2 a lemon)4 flat anchovy filets in olive oil (or 2 tsp. anchovy paste)3 cloves garlic1 tbsp red wine vinegar1/4 tsp cracked black pepper (or more to taste)Kosher salt (to taste (I do about 1/2 teaspoon) Calories EggsIntermediateHealthySaladsPaleoSavoryCreamyBlender ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 For the Immersion Blender Method: Step 2 Place the oil in a jar that in which the circumference of the jar is only slightly larger than the head of the blender. Step 3 Crack the egg into the oil and let settle into the bottom of the jar. Step 4 Place head of immersion blender down into the mixture with the blade directly over the yolk of the egg. Turn on the immersion blender and do not move the head until a white, creamy, thick mayo forms at the bottom by the head - this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil, all the way up to the top, then push down and up, with the immersion blender still running, to allow the oil at the top to emulsify as well. You should end up with a thick and creamy mayo base. Step 5 When all oil is emulsified, add the remaining caesar dressing ingredients. Use your immersion blender once more to blend it all until it is smooth. Step 6 Taste and adjust seasonings as desired. Step 7 Food Processor Method: Step 8 If your egg is chilled, place it in a cup of hot or very warm water for 3-5 minutes to bring it to room temp. *YOUR EGG MUST BE AT ROOM TEMP OR YOUR MAYO WILL NOT EMULSIFY* Step 9 Place room temp egg, the mustard , the kosher salt, and 1/4 cup of oil in a food processor or blender, blend until well combined. Step 10 Now, for the main event...turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go (if you pour too quickly your mayo will not emulsify). If you pour slowly, you should have a white, fluffy mayo base. Step 11 Combine all of the remaining ingredients and blend until smooth. Step 12 Taste and adjust seasonings, as needed.
