Chase’s Caesar

A lemon-y caesar with olive oil, whisked by hand

2 egg yolks

2 cloves garlic, grated on a microplane

1 large or two small lemons, zest grated and juiced

5 anchovies, mushed up into a paste

2 tsp dijon mustard

1 tsp Worcestershire sauce

½ cup olive oil

½ cup avocado oil

2 oz parmesan, finely grated

5 dashes tabasco

1 tsp diamond kosher salt

10 grinds of fresh cracked pepper

Method

  1. Place the egg yolks, garlic, anchovies, Worcestershire, mustard, and lemon zest in a bowl and whisk together until even.

  2. While whisking, stream in the oil very slowly at first, until the emulsion “catches” and it starts to thicken. Now you can add the oil a little thicker, streaming and whisking until all the oil is in and your arm aches.

  3. Whisk in the lemon juice, parmesan, tabasco, salt, and pepper until even.

  4. Taste and adjust with salt and more lemon as you like.

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