Recipes‎ > ‎

Caesar Dressing

  • 1/4 cup olive oil
  • 1/4 cup coconut oil (heat just a little to liquify)
  • 2 egg yolks
  • 4 tsp lemon juice (20 ml)
  • 2 cloves garlic (use a garlic press)
  • 30g grated Parmesan (this will look like a lot if you use a fine grater or microplaner)
  • 1 tsp Worcestershire sauce
  • 1/4 tsp anchovy paste (crucial ingredient!)
  • salt & pepper to taste (I use about 1/2 tsp each of sea salt and freshly ground black pepper)
Blend all ingredients in a blender, or in a jar using a handblender. A third egg yolk might be necessary if it doesn't turn into an emulsion (i.e. if it separates quite quickly). This is best used immediately, and is delicious over vegetables, too.