Caesar Salad Dressing

1. 1

   Before making the dressing, fill a small pot with cold water and bring to a boil.

2. 2

   Add the egg in the shell, turn off heat, and cook for 2 minutes.

3. 3

   Separate the egg and discard the white.

4. 4

   Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth.

5. 5

   Add the oil and pulse a few times.

6. 6

   Add the coddled yolk and pulse a couple more times-just enough to blend it without causing the dressing to become like mayonnaise.

7. 7

   This will keep, tightly covered, in the refrigerator for up to 2 days.

No additional tips available.