📝 About This Recipe
Born in 1920s Tijuana, this legendary emulsion is the soulful backbone of the world's most famous salad. This recipe honors tradition by creating a luxurious, velvety texture through a hand-whisked egg yolk emulsion, balanced by the pungent punch of garlic and the savory umami of fermented anchovies. It is a masterclass in balancing acid, salt, and fat, resulting in a dressing that far surpasses any store-bought bottled version.
🥗 Ingredients
The Emulsion Base
- 2 Large Egg Yolks (at room temperature for better emulsification)
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, fruity variety)
- 1/4 cup Neutral Oil (such as grapeseed or canola to prevent the dressing from becoming too heavy)
Aromatics and Umami
- 2 pieces Garlic Cloves (finely minced or turned into a paste)
- 4-6 pieces Anchovy Fillets (oil-packed, finely minced and mashed)
- 1.5 teaspoons Dijon Mustard (adds tang and acts as a stabilizer)
- 1 teaspoon Worcestershire Sauce (for deep, savory complexity)
Acids and Seasoning
- 2-3 tablespoons Fresh Lemon Juice (about one large lemon, freshly squeezed)
- 1/2 cup Parmigiano-Reggiano (finely grated, aged at least 24 months)
- 1/2 teaspoon Kosher Salt (to taste, be mindful of the salty anchovies)
- 1 teaspoon Black Peppercorns (freshly cracked, coarse grind preferred)
👨🍳 Instructions
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1
Prepare your workspace by placing a damp kitchen towel in a ring shape on your counter; set a medium stainless steel or glass bowl inside it to keep the bowl from sliding during whisking.
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2
Mince the anchovy fillets and garlic cloves together on a cutting board. Use the flat side of your knife to press and scrape them into a smooth, uniform paste.
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3
Place the egg yolks and the anchovy-garlic paste into the stabilized bowl. Whisk vigorously until the yolks are slightly pale and the paste is fully integrated.
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4
Add the Dijon mustard and Worcestershire sauce to the yolk mixture. Whisk for another 30 seconds to ensure the stabilizers are ready for the oil.
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5
Combine the olive oil and neutral oil in a measuring cup with a spout for easy pouring.
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6
Begin adding the oil mixture to the bowl literally drop by drop while whisking constantly. This slow start is crucial for creating a stable emulsion.
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7
Once the mixture begins to thicken and look creamy, you can increase the oil flow to a very thin, steady stream, whisking rapidly and without stopping.
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8
If the dressing looks oily or 'broken,' stop adding oil and whisk vigorously until it smooths out before continuing.
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9
Once all the oil is incorporated and you have a thick, mayonnaise-like consistency, whisk in the fresh lemon juice. This will thin the dressing slightly and brighten the color.
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10
Fold in the finely grated Parmigiano-Reggiano using a spatula until just combined.
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11
Season with the freshly cracked black pepper. Taste the dressing before adding salt, as the cheese and anchovies provide significant sodium.
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12
For the best flavor, cover and refrigerate for at least 30 minutes to allow the garlic and anchovy flavors to meld into the cream.
💡 Chef's Tips
Always use room temperature egg yolks; cold yolks don't bond with oil as easily and may cause the sauce to break. If you are wary of raw eggs, you can Coddle the egg by boiling it for exactly 1 minute before extracting the yolk. Don't skip the neutral oil; using 100% extra virgin olive oil can result in a dressing that is overly bitter and thickens too much in the fridge. Use a microplane for the cheese to ensure it is light and fluffy, allowing it to dissolve seamlessly into the dressing. If the dressing is too thick after chilling, whisk in a teaspoon of warm water or additional lemon juice to reach your desired consistency.
🍽️ Serving Suggestions
Toss with crisp Romaine hearts, sourdough croutons, and extra shaved parmesan for the classic experience. Use as a sophisticated dip for raw crudités like chilled radishes, endive leaves, and snap peas. Slather onto a grilled chicken sandwich or a toasted ciabatta roll for an incredible flavor boost. Drizzle over roasted cauliflower or grilled asparagus to add a rich, savory finish. Pair the finished salad with a crisp, high-acidity white wine like a Sancerre or an Albariño.