Caesar Salad Dressing

Updated on 9/27/2009 at 10:06PM EST

This is a great Caesar salad dressing, in the style of classic, creamy, garlicky, cheesy dressings you've had at your favorite restaurants, but without the anchovies.

How to coddle an egg: This recipe uses "coddled" eggs. So, what is a coddled egg? A coddled egg is basically a soft-boiled egg. Cook the room temperature eggs in a pot of simmering water (just below a boil) for 2 minutes. Then place the eggs in a bowl of ice for another two minutes to stop them from cooking. If the eggs crack during cooking, it's okay. You can use the standard half-shell toss to separate the yolks from the whites. You can even pour the egg into your hand and pull away the whites.

Preparation Instructions

Mix pepper, garlic, and eggs in a bowl. Slowly add the olive oil to thicken (whisk while adding oil).

Whisk Tabasco, mustard, Worcestershire, vinegar, and lemon juice in a second bowl until blended; salt to taste. These are the "acids".

Slowly blend the acids into the egg yolk mixture. Whisk by hand until blended, and then use a hand blender to make smooth (optional). Mixture should be a bit wet as far as dressings go. Add Parmesan cheese. The mixture should now be a thicker, more rich dressing.

Ingredients

3 crushed and chopped up garlic cloves
2 coddled egg yolks
1/3 cup olive oil
2 dashes Tabasco sauce
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 1/2 tablespoons lemon juice
3/4 cup finely grated Parmesan cheese
salt & pepper to taste