Whole-egg Caesar Dressing (aka 'That Bacon' Sauce)
The rasher of crispy bacon is an optional indulgence (see my story above to learn more). As much as I love the richness of dressings made with egg yolk, the egg whites that then knock around in the fridge are one of my husband's kitchen frustrations. I know there are many uses for them such as meringue, macarons and egg-white omelette (not for me). I find this dressing, in particular, has so much richness and umami goodness that it is barely noticeable.
Ingredients
- 1 medium free-range egg, size 6, or 2 egg yolks if preferred
- 1 garlic clove
- 2 anchovy fillets - optional, mixed into the dressing they can be barely detected
- 1 rasher of crispy fried streaky bacon optional
- Juice of half a lemon, about 3 tbsp
- 1 tsp dijon mustard
- A splash of Worcestershire sauce
- A handful of grated parmesan, about 30g
- A generous twist of black pepper
- About 150ml extra virgin olive oil
Instructions
- Place the egg, garlic, anchovies (if using), crispy bacon, lemon juice, mustard, Worcestershire sauce, parmesan and cracked pepper into a blender and blitz into a rough paste.
- With the engine running slowly pour in the olive oil until the dressing is creamy and thick. Check the taste, adding extra lemon juice if needed. Scoop into a serving bowl.
- There will likely be leftover dressing. Store this in a sealed jar in the fridge and use within one week. It is insanely good with boiled new potatoes.