Previously on Drag Race España 12 iconic new queens entered the Werk Room, ready to live up to the hype generated by their first season sisters. As good as they all were, somebody had to go first as the delightful Marisa Prisa stumbled at the first hurdle. My sweet zaddy Ariel soon followed before Samantha Ballentines was felled on her third go in the bottom. Jota was the next to go before Snatch Game took out the immensely talented Onyx. Diamante soon followed before Sethlas was cut on her first time in the bottom before Juriji narrowly missed out on getting to the top.

Since everyone nailed the makeover and were sent through to the finale.

After a gruelling final challenge, Marina was eliminated in fourth place before the top three lip synced for the crown. And while Estrella and Venedita are both stars, Sharonne demolished the competition and did everything she could to guarantee herself the crown. And you know, cementing herself as having the best track record of all time.

Ever the consummate professional, Sharonne was humble as she claimed victory thanking everyone involved in the show and her new sisters for being so kind and supportive. By the time she was dedicating her win to her actual sisters and mother for being the shining queens of her life, I was pushing out a single tear Lisa Rinna style.

As she exited the stage, I pulled her in for a hug and congratulated her on such a dominant performance throughout the season. Week after week she delivered a stunning performance, was kind and loving with her sisters and all around was a delight to watch. And as such, I was filled to victoriously guzzle Caesharonne Salad Dressing with her!

Now I know I spend a tonne of time bitching about seafood, but I fell in love with caesar dressing before I learnt what the black chunks were so thankfully have continued to love it. Anchovies be damned! Plus, I have a passion for salty, creamy sauces, so I will look past it.

Enjoy!

Caesharonne Salad Dressing
Makes: 1 cup.

Ingredients
6 anchovy fillets, drained
2 garlic cloves
kosher salt and freshly ground black pepper
2 egg yolks
1 lemon, zested and juiced
1 tsp Dijon mustard
2 tbsp olive oil
½ cup vegetable oil
¼ cup parmesan cheese, grated

Method
The fateful day I learnt about the whole anchovy of it all, I was working in a cafe and making a huge amount of dressing. As such, my method is the commercial quantity version using a food processor or blender.

Start by blitzing the anchovy and garlic together with a pinch of salt over high speed. Reduce to low and blitz in the egg yolks, followed by 2 tbsp of lemon juice and all the zest and the mustard. Increase speed to medium and pout in the olive oil a few drops at a time, not rushing the process otherwise it will split. Add the vegetable oil in a very slow and steady stream until the dressing is thick and glossy.

Add the parmesan and blitz further, before seasoning and adding more lemon juice if required. Then either drizzle on a salad, or drink triumphantly.


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