Cesar Sauce / Mayonnaise

My children are addicted to my own personal version of Cesar dressing.  It’s of mayonnaise consistency.  Lovely with baked potatoes!!

But if you want to make a normal mayonnaise, it’s done in exactly the same way, but with 350-400ml sunflower oil, 1 whole egg, garlic (optional), pinch salt and the juice of 1/2 lemon.  You can use olive oil here and it will be the predominant flavour.  You can also replace the lemon juice with 1 tsp white wine vinegar, depending on which flavour you prefer.

350-400ml sunflower oil (don’t use olive oil here as it’ll over power the flavour of the anchovies/parmesan)
1 egg
2-3 drops Lea & Perrins Worcestershire Sauce
1 clove garlic
2-3 anchovies, plus a little of their oil from the tin/jar
1-2 tbsps lemon juice
1-2 tbsps parmesan cheese, grated
Pinch salt (careful with this as the anchovies are salty)

Measure the oil in the hand blender’s measuring jug.  Crack the egg into the oil then add all the remaining ingredients.  Place your blender right down into the bottom of the jug and turn it on at maximum speed, lifting it up slowly as the mayonnaise starts to form from the bottom.  Continue lifting the blender until you’ve got a smooth sauce.  This one will be quite thick!


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