How To: Make the perfect creamy Caesar salad dressing

In this video, you'll get the recipe for classic, creamy Caesar dressing. Best of all, it doesn't involve raw eggs, but there are eggs in it. In Kevin Carey's version of this classic dressing, the eggs are boiled for one minute, which is a process called coddling. Then he blends them with garlic, red wine vinegar, fresh lemon juice, Worcestershire sauce, mustard, a blend of olive oil and corn oil, and, of course, awesome anchovies!

INGREDIENTS:

* 2 coddled eggs
* 2 tbsp garlic, chopped
* 1 tsp salt
* ¼ tsp white pepper
* ¼ tsp dried mustard
* 2 anchovies
* 1 cup olive oil + 1 cup corn oil
* ½ cup red wine vinegar - divided
* ½ tsp Worcestershire sauce
* 2 tbsp fresh-squeezed lemon juice

Special Equipment

* immersion blender or food processor

HOW-TO:

1. Drop eggs into boiling water for 1 minute to coddle the eggs
2. Retrieve eggs, crack open into a food processor or, if using an immersion (stick) blender, place in a semi-deep vessel for mixing
3. Add garlic, salt, pepper, mustard, anchovies and blend for a few seconds to get everything incorporated into a purée
4. Combine both oils into a mixing cup and slowly stream in half of the oils while processing, to create a mayonnaise. The mixture will get thick quickly
5. While continuing to blend, add ¼ cup of the red wine vinegar and the rest of the oils, Worcestershire sauce and lemon juice
6. Add the remaining ¼ cup of the red wine vinegar and blend until incorporated
7. Scrape sides and bottom of processor or blending vessel
8. Store refrigerated in a covered container for up to 2 weeks