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Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
4 small cloves garlic
4 anchovy fillets, packed in olive oil
1 teaspoon coarse salt
2 teaspoons Dijon mustard
4 large egg yolks
1/2 cup extra-virgin olive oil
6 tablespoons fresh lemon juice (from 3 lemons)
1/2 cup grapeseed or safflower oil
1 ounce Parmesan cheese, grated (about 1/2 cup)
Sliced fennel and carrots, for serving
Gallery
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 1/2 cups
Gallery
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 1/2 cups
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 1/2 cups
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 4 small cloves garlic
- 4 anchovy fillets, packed in olive oil
- 1 teaspoon coarse salt
- 2 teaspoons Dijon mustard
- 4 large egg yolks
- 1/2 cup extra-virgin olive oil
- 6 tablespoons fresh lemon juice (from 3 lemons)
- 1/2 cup grapeseed or safflower oil
- 1 ounce Parmesan cheese, grated (about 1/2 cup)
- Sliced fennel and carrots, for serving
Directions
Coarsely chop garlic and anchovies, then sprinkle with salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in mustard and egg yolks.
Slowly whisk in olive oil until mixture is thickened and emulsified. Whisk in lemon juice, then grapeseed oil. Stir in cheese and serve with fennel and carrots. Dip can be stored in refrigerator up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Caesar Dip with Fennel and Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caesar Dip with Fennel and Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
