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Caesar dressing

  • 1 Garlic Clove, minced
  • 45 g Olive Oil
  • 30 g Mayonnaise
  • 15 g Worcestershire Sauce
  • 15 g Lemon Juice
  • 1 t Dijon Mustard
  • 30 g Parmigiano-Reggiano, grated
  • 1/4 t Medium-Grain Salt
  • 1/4 t Black Peppercorn, ground
  • 2 Poached Egg Yolks
  • 2 Garlic Cloves, minced
  • 3 Anchovy Fillets
  • 180 g Mayonnaise
  • 60 g Parmigiano-Reggiano, grated
  • 60 g Olive Oil
  • 60 g Lemon Juice
  • 15 g Water, cold
  • 1 t Black Peppercorn, ground
  • 1/4 t Medium-Grain Salt
  1. Combine all ingredients by whisking or blending in a food processor.

Do not store long term.

Raw eggs cannot be preserved and will turn after a few days even if they're refrigerated.

  1. Martin, Ali. "Caesar Dressing.". Gimme Some Oven. 2 September 2020. ↩

  2. Mitzewich, John. "Caesar Salad Dressing." The Spruce Eats. 14 April 2020. ↩

  3. Schecter, Anita. "Grilled Caesar Salad." The Spruce Eats. 13 September 2019. ↩