Caesar Dressing
Savory rather than merely creamy, with lemon at the front, Parmesan through the middle and anchovy humming underneath.
- Prep
- 15 minutes
- Yield
- About 1 cup
Every ingredient has a job
Supply the emulsifiers that persuade oil and water to become one glossy sauce.
Provides the clean acid that keeps richness from feeling heavy.
Build deep savoriness. They should register as complexity, not fishiness.
Balance stability with flavor; all olive oil can become bitter when whisked aggressively.
Adds salinity, body and a gently granular finish that grips romaine.
Ingredients
- 1 pasteurized large egg yolk
- 4 anchovy fillets packed in oil, drained
- 1 small garlic clove, finely grated
- 2 tablespoons fresh lemon juice (30 ml)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 1/3 cup neutral oil (80 ml)
- 1/3 cup extra-virgin olive oil (80 ml)
- 1/4 cup finely grated Parmesan (20 g)
- 1 tablespoon cold water (15 ml)
Build the emulsion
Make the savory paste
On a board, chop the anchovies and garlic together. Add the sea salt and use the flat of the knife to work everything into a nearly smooth paste.
Build the base
In a medium bowl, whisk the paste with the pasteurized egg yolk, lemon juice, Dijon, Worcestershire sauce, and black pepper until completely combined.
Begin the emulsion
Whisk constantly while adding the neutral oil a few drops at a time. Once the mixture looks glossy and begins to thicken, continue in a very thin, steady stream.
Add the olive oil
Whisk in the olive oil in a thin stream. If the bowl begins to slide, set it on a folded damp towel so both hands stay controlled.
Finish and adjust
Whisk in the Parmesan and cold water. Taste on a romaine leaf, then adjust with a few drops of lemon for brightness, a little salt for definition, or cold water for a looser coating consistency.
Slow at first, then steady
The first spoonful of oil determines whether the dressing holds. Add it drop by drop while the yolk base is still thin. Once the whisk leaves visible trails, the emulsion is established and the remaining oil can enter in a fine stream.
If the dressing splits, whisk one teaspoon of cold water in a clean bowl, then slowly whisk the broken dressing into it. A fresh pasteurized yolk is an even stronger reset.
Egg safety and a mayonnaise route
Use a shell egg specifically labeled pasteurized or a pasteurized egg product for a dressing that will not be cooked. The FDA recommends pasteurized eggs for preparations such as Caesar dressing.
For a no-raw-yolk version, omit the egg yolk and neutral oil. Begin with 1/2 cup (120 g) commercial mayonnaise, which is made with pasteurized eggs, then follow the recipe with the remaining ingredients and thin to taste.
Why anchovies?
Many contemporary Caesars use anchovies because they dissolve into the emulsion and amplify Parmesan’s savoriness. Accounts associated with the early Cardini preparation commonly describe Worcestershire sauce, rather than separate anchovy fillets, as the source of that depth. Our version is deliberately modern in this respect.
Adjust with purpose
Taste the dressing on lettuce, not from a spoon alone. Add lemon if it seems flat, salt only after the Parmesan has dissolved, and cold water if it sits like dip instead of coating a leaf. More Worcestershire deepens savoriness; more black pepper sharpens the finish.
Storage
Transfer the dressing to a clean, tightly sealed jar and refrigerate immediately. For a conservative home-kitchen window, use the pasteurized-yolk version within 3 days. Do not freeze it; the emulsion and Parmesan texture suffer. If it thickens when cold, whisk in a teaspoon of water before using.
What it pairs with
Leaves: romaine, little gems, kale and sturdy chicories.
Vegetables: grilled cabbage, roasted broccoli, asparagus and green beans.
Finishing ingredients: Parmesan, toasted breadcrumbs, capers, eggs and roast chicken.