Sauce
Garlic Confit Caesar Dressing
30 minServes 8Nutri-Score D€€
D
30 min
30 minGarlic Confit Caesar Dressing
what you need
Ingredients
garlic cloves (peeled)Produce20 pieces
vegetable oilPantry120 ml
olive oilPantry60 ml
lemon zest (finely grated)Produce4 g
anchovy filletsFish3 pieces- lemon juice (freshly squeezed)Produce60 ml
parmesan (finely grated)Dairy25 g- Worcestershire saucePantry5 ml
egg yolkDairy1 piece
saltSpices2 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
229kcal
- Carbs
- 3 g
- Proteins
- 1 g
- Fat
- 24 g
what you’ll use
Tools
Saucepan
Immersion blender
mason jar
step by step
Method
- Step 1
Confit the garlic
- Place the garlic cloves in a small saucepan and cover with the vegetable oil and olive oil.
- Bring to a light simmer over medium heat, lowering the heat as needed to keep a gentle simmer.
- Cook until the garlic is lightly golden.
- Step 2
Add anchovies and lemon zest
- Remove the saucepan from the heat.
- Stir in the lemon zest and anchovy fillets.
- Let the mixture cool completely.
- Step 3
Blend the dressing
- Transfer the cooled garlic-oil mixture to a mason jar or quart container.
- Add the lemon juice, parmesan, Worcestershire sauce and egg yolk.
- Purée with an immersion blender until a thick dressing forms.
- Step 4
Season and store
- Season with salt and pepper.
- Use immediately, or store in an airtight container in the refrigerator for up to 5 days.