There are lots of arguments as to who exactly at Caesar Cardini's restaurant in Tijuana created Caesar dressing and what actually constitutes an authentic recipe. I am not here to confirm of deny any of it. This is just a great dressing that at the very least will get you where you want to be going. I use pasteurized egg yolks at the shop to not have to worry about salmonella. You can feel free to use two egg yolks, it you want. It's what I do at home. The risk is there, but at home it's a risk I am willing to take.
- 1/4 cup parmesan, grated
- 2 Tablespoons garlic, chopped
- 2 Tablespoons, parsley chopped
- 1/2 cup lemon juice
- 1/2 cup red wine vinegar
- 1/2 cup capers, drained
- 2 Tablespoons Dijon mustard
- 10 anchovy fillets
- 2 Tablespoons cup Worcestershire sauce
- 2 Tablespoons pasteurized egg yolks
- 2 cups canola oil
- 2 cups extra virgin olive oil
Combine parmesan, garlic, parsley, lemon juice, vinegar, capers, Dijon, anchovies, Worcestershire, and egg yolks puree until fairly smooth in a food processor. Slowly (VERY SLOWLY) pour in the oils to emusify. Alternatively, you can chop the capers and mash the anchovies and whisk in the oil by hand if you don't have a food processor.