📝 About This Recipe
Elevate your crudité platter with this luxurious, velvety dip that captures the soul of a classic Caesar salad in a concentrated, scoopable form. This recipe utilizes a traditional egg-and-oil emulsion technique to create a thick, stable base infused with the salty punch of white anchovies and the nutty complexity of aged Parmigiano-Reggiano. It is a sophisticated, bold spread that bridges the gap between a high-end dressing and a decadent party dip.
🥗 Ingredients
The Emulsion Base
- 2 large Egg yolks (at room temperature)
- 3/4 cup Neutral grapeseed oil (or light olive oil)
- 1/4 cup Extra virgin olive oil (high quality, for finishing flavor)
- 1 tablespoon Dijon mustard (acts as a stabilizer)
Flavor Aromatics
- 3 pieces Garlic cloves (confit or roasted for a smoother flavor)
- 4-6 pieces Anchovy fillets (oil-packed, finely minced into a paste)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Worcestershire sauce (for deep umami notes)
- 1/2 teaspoon Freshly ground black pepper (coarse grind preferred)
The Fold-Ins
- 1/2 cup Parmigiano-Reggiano (finely microplaned)
- 1/4 cup Greek yogurt or Sour cream (thickens the dip and adds tang)
- 1 tablespoon Flat-leaf parsley (very finely chopped)
- 1 teaspoon Lemon zest (freshly grated)
👨🍳 Instructions
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1
Prepare your garlic and anchovies by mashing them together on a cutting board using the side of a chef's knife until they form a smooth, integrated paste.
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2
In a medium glass bowl, whisk together the room temperature egg yolks, Dijon mustard, and the garlic-anchovy paste until well combined and slightly frothy.
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3
Stabilize your bowl by placing it on a damp kitchen towel folded into a ring; this allows you to whisk with one hand while pouring with the other.
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4
Begin adding the neutral grapeseed oil literally drop by drop while whisking vigorously. Do not rush this stage, as it is crucial for building the emulsion.
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5
Once the mixture begins to thicken and look like a pale yellow cream, you can increase the oil flow to a very thin, steady stream, continuing to whisk constantly.
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6
Slowly whisk in the extra virgin olive oil to finish the base. The mixture should now be very thick, holding its shape on the whisk.
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7
Whisk in the fresh lemon juice and Worcestershire sauce. The acidity will slightly thin the mixture and turn it a brighter white.
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8
Gently fold in the Greek yogurt or sour cream using a spatula. This adds body and ensures the dip is sturdy enough for heavy dipping.
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9
Add the microplaned Parmigiano-Reggiano, black pepper, and lemon zest. Fold gently to incorporate without breaking the emulsion.
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10
Stir in the finely chopped parsley for a pop of color and fresh herbal finish.
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11
Taste the dip. Depending on the saltiness of your cheese and anchovies, you may need a tiny pinch of kosher salt, but usually, the ingredients provide enough.
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12
Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to marry and the texture to firm up.
💡 Chef's Tips
Always use room temperature egg yolks to ensure they emulsify properly with the oils. If the dip 'breaks' (looks oily and curdled), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a vegetarian version, swap the anchovies for 1 tablespoon of finely chopped capers and a dash of soy sauce. Use a microplane for the parmesan; larger shreds will make the dip chunky rather than velvety. If the dip is too thick after chilling, stir in a teaspoon of warm water to loosen it slightly before serving.
🍽️ Serving Suggestions
Serve alongside chilled Romaine lettuce hearts and radicchio leaves for a deconstructed salad experience. Pair with warm, garlic-rubbed sourdough crostini or artisanal breadsticks. Use as a gourmet spread for a grilled chicken club sandwich or a roasted vegetable wrap. Accompany with a crisp, high-acidity white wine like a cold Sauvignon Blanc or an Italian Pinot Grigio. Top with a few extra shavings of parmesan and a drizzle of chili oil for a modern twist.