Condiment
Tarragon Caesar Dressing
Build an emulsion with a pasteurized yolk before adding Parmesan and tarragon. Vegetable stock loosens the dressing after the oil has been incorporated.
- Yield
- 1 batch
- Cuisine
- French-inspired
Bring it to the table
Add the oil slowly
Begin with a thin stream while blending or whisking. Add the cheese and stock after the base is emulsified.
At the table
Toss with salad leaves just before serving, adding croutons separately if desired.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 large pasteurized egg yolk — required for this uncooked dressing
- 50 g tarragon mustard — or Dijon mustard
- 1 1/2 lemons — juice only
- 1 1/2 cloves garlic — finely chopped
- 3 anchovy fillets
- 1/2 tsp oil from the anchovy tin
- 8 drops hot pepper sauce
- 250 ml olive oil
- 100 g Parmesan — finely grated
- 100 ml vegetable stock — cold; add only as needed to thin
- 1 tsp fresh tarragon — chopped
- salt — to taste
A few useful notes.
Use a yolk labeled pasteurized, or a pasteurized yolk product measured according to its label. Do not substitute an ordinary raw yolk.
Contains egg, dairy and fish.
One batch uses 250 ml olive oil; finished volume depends on the stock added.
The cooking plan
How to make Tarragon Caesar Dressing.
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Blend the pasteurized yolk, mustard, lemon juice, garlic, anchovies, anchovy oil and hot sauce until the anchovies are finely incorporated.
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With the machine running, add the olive oil slowly until emulsified. Alternatively whisk steadily while adding the oil in a thin stream.
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Mix in the Parmesan and chopped tarragon. Add cold stock a little at a time until the dressing has the consistency you want; all of it may not be needed.
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Taste before adding salt. Cover and refrigerate promptly at 40°F or colder, use within 4 days and keep chilled between uses.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Tarragon Caesar Dressing
Ingredients
- 1 large pasteurized egg yolk required for this uncooked dressing
- 50 g tarragon mustard or Dijon mustard
- 1 ½ lemons juice only
1 ½ cloves garlic finely chopped- 3 anchovy fillets
- ½ tsp oil from the anchovy tin
- 8 drops hot pepper sauce
- 250 ml olive oil
- 100 g Parmesan finely grated
- 100 ml vegetable stock cold; add only as needed to thin
- 1 tsp fresh tarragon chopped
- salt to taste
Instructions
- Blend the pasteurized yolk, mustard, lemon juice, garlic, anchovies, anchovy oil and hot sauce until the anchovies are finely incorporated.
- With the machine running, add the olive oil slowly until emulsified. Alternatively whisk steadily while adding the oil in a thin stream.
- Mix in the Parmesan and chopped tarragon. Add cold stock a little at a time until the dressing has the consistency you want; all of it may not be needed.
- Taste before adding salt. Cover and refrigerate promptly at 40°F or colder, use within 4 days and keep chilled between uses.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why is a pasteurized yolk specified?
The dressing is served without cooking, so the yolk must be pasteurized.
Should I add all the stock?
Add it gradually after emulsifying, stopping at the consistency you want.
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