31 Caesar Dressing

Makes 8 fluid ounces

Ingredients

• 1 egg
• ½ fluid ounce water
• Salt, to taste
• 1½ fluid ounce fresh lemon juice
• 1 tablespoon minced anchovies or anchovy paste
• ¼ minced garlic
• 1½ ounce grated Reggiano Parmesan cheese
• 3 fluid ounces pure, golden olive oil (not extra-virgin)

Steps

1. Place the egg, water, and half the lemon juice in a stainless-steel bowl. Whisk vigorously, then
   whisk over a hot bain-marie until the mixture thickens slightly and reaches 140°F .
2. Whisk over an ice bain-marie until the mixture reaches room temperature.
3. Scrape the egg mixture into a blender and add the remaining lemon juice, anchovies, garlic, and cheese. Blend.
4. With the blades running, pour the oil through the blender top opening to create an emulsion.
5. Taste and correct the seasoning, adjusting lemon juice and salt to taste.

Refrigerate in a freshly sanitized squeeze bottle or nonreactive container for up to 24 hours only.