Parmesan Dressing

This is essentially a Caesar dressing by another name. Egg yolk, anchovy fillets, Dijon mustard, Worcestershire sauce, and grated Parmesan all blended together, then emulsified with a slow drizzle of olive and vegetable oil. The result is thick, savory, and packed with the kind of umami depth that makes people ask for the recipe.

The double-acid approach of red wine vinegar and lemon juice gives this dressing more complexity than using either one alone. The vinegar brings a rounder, wine-forward acidity while the lemon adds a sharper, brighter note on top.

Using a blend of olive oil and vegetable oil is intentional. Straight olive oil can turn bitter when blended at high speed, but cutting it with neutral vegetable oil keeps the dressing smooth and balanced.

Kitchen Tips

• Add the oils in the thinnest stream possible while the blender runs on low to medium speed. Dumping it in too fast breaks the emulsion and you’ll get a thin, oily mess.
• Use real Parmigiano-Reggiano, not the pre-grated kind in a shaker can. The flavor difference is dramatic in an uncooked dressing where the cheese isn’t masked by heat.
• The egg yolk is raw in this recipe. Use the freshest eggs available, or pasteurized eggs if that’s a concern.
• This dressing thickens as it chills. If it’s too thick after refrigerating, thin it with a teaspoon of lemon juice or water.

Variations

• Garlic Parmesan: Add 1-2 cloves of raw garlic to the blender for a more assertive, pungent dressing.
• Creamy version: Add a tablespoon of mayonnaise to the base for an even thicker, richer consistency.
• Skip the anchovy: For a milder version, omit the anchovies and add an extra splash of Worcestershire to compensate for the lost umami.