Caesar Dressing

Prep time: 5 mins

Makes: 1 jar

Ingredients

- 50g aged Parmesan (finely grated)
- 25g Dijon mustard
- 50g apple cider vinegar
- 20g anchovy fillets
- 200g extra virgin olive oil
- 3 egg yolks
- 5g sugar
- 4g sea salt
- 1g freshly ground black pepper
- 1 garlic clove (finely minced or grated)

Method

-In a medium-sized food processor, combine Parmesan, Dijon mustard, apple cider vinegar, minced anchovies, garlic, egg, sugar, salt, and pepper. Blend thoroughly until well blended.
-Gradually drizzle in the olive oil while continuously blending to emulsify the dressing. It should become smooth and creamy.
-Transfer the dressing to a jam jar, seal tightly, and **shake it up** for a final mix!

Storage
Pour into an airtight container or your jam jar and refrigerate for up to 3 weeks. Always shake your dressing well before each use, as natural separation may occur. Be sure to use clean utensils each time (no double-dipping!).

Enjoy.