Hey, y’all. If you know me, or have been here on the blog before, you are aware of the fact that Ina Garten (aka the Barefoot Contessa) is one of my idols. I’ve made a couple of Ina’s recipes here on the blog, most notably her most famous recipe: the perfect roast chicken; as such, I’m excited to be bringing Ina Garten’s caesar dressing recipe to y’all today! Fun fact: I order caesar salad at almost every restaurant that I visit — it’s my life-long favorite! And while I enjoy eating it at restaurants, this recipe makes me enjoy it just as much at home!
Ina Garten’s Caesar Dressing
JC’s note: I add about half of the anchovies to the recipe that Ina calls for — this is due to the fact that I enjoy the anchovy flavor, though don’t desire it to overpower. With the same logic, I also double the amount of dijon mustard — I love it! Adjust accordingly to your preferences!
You’ll also need a food processor for this recipe. I have a Cuisinart and it’s one of the best investments that I have made in the kitchen.
Ina Garten's Caesar Dressing
1 extra large egg yolk (room temperature)
2 teaspoons Dijon Mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese
- Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade.
- Process until smooth.
- With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
- Add the grated Parmesan cheese and pulse 3 times.
So easy and so delicious, y’all — I know you’re going to love Ina Garten’s Caesar Dressing as much as I do!
Y’all come back now, ya hear?
Did you enjoy reading about Ina Garten’s Caesar Dressing? Read my other blog posts here.