Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
freshly ground black pepper
Preparation
Step 1
In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
To prepare ahead:
Step 2
Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
From Wolfgang Puck's Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck, (C) 2000. Reprinted by arrangement with Random House Value Publishing.
