Caesar Dressing

A bold, umami-packed Caesar built from 3 anchovy filets and one egg yolk, emulsified with oil until it hits mayonnaise consistency.

Why You'll Love Caesar Dressing

The oil emulsifies into the egg yolk and anchovy until it's mayonnaise-thick, then thins with a splash of water to a pourable, heavy-cream consistency.

Tips and Tricks

• Start slow when emulsifying-rushing the oil will break the dressing.
• For dipping, reduce the added water for a thicker texture.

Variations

• Add a squeeze of lemon for brightness.
• Stir in 1 tablespoon Greek yogurt for extra tang and body.

Substitutions

• Use anchovy paste (1 tsp) instead of filets for ease.
• Swap avocado oil with light olive or grapeseed oil.

Best served with

• Classic Caesar salad with romaine and croutons
• Crudités or grilled vegetables
• Grilled chicken or shrimp grain bowls

How to Store Leftovers

• Refrigerate in an airtight container for up to 3 days. Re-whisk if separation occurs.

Common Questions

Caesar Dressing

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A bold, umami-packed Caesar that whips together fast and finishes thick and glossy. Perfect for salads, bowls, or dipping veg.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 10 tablespoons

Course: Dressing/Condiment

Cuisine: Californian, Italian Inspired

Calories: 662

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 Anchovy filets chopped
• 1 clove Garlic chopped
• 1 Egg yolk
• 1 teaspoon Dijon mustard
• ¼ teaspoon Worcestershire sauce
• ¼ cup Vegetable oil or avocado oil
• ¼ cup Parmesan finely grated
• Kosher salt to taste
• Black pepper freshly ground, to taste
• Water as needed to adjust consistency

Equipment

• Mini food processor or whisk
• Medium bowl (if making by hand)

Method

 

1. In a mini food processor (or bowl), combine anchovy, garlic, egg yolk, Dijon, and Worcestershire. Pulse or whisk to combine.
2. With the motor running (or whisking constantly), slowly drizzle in oil, starting with a few drops at a time to begin emulsification.
3. Continue adding oil in a thin stream until fully incorporated and the mixture thickens to mayonnaise consistency.
4. Add a small splash of water and mix again to loosen to a heavy cream consistency, adding more water as needed.
5. Fold in Parmesan and season to taste with kosher salt and freshly ground black pepper.
6. Use immediately or chill until ready to serve.

Nutrition

Calories: 662kcalCarbohydrates: 3gProtein: 15gFat: 66gSaturated Fat: 14gPolyunsaturated Fat: 32gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 219mgSodium: 497mgPotassium: 120mgFiber: 0.3gSugar: 1gVitamin A: 466IUVitamin C: 1mgCalcium: 347mgIron: 1mg

Notes

Storage: made with a raw egg yolk, so keep it airtight in the fridge and use within 3-4 days rather than freezing. It thickens as it chills, whisk in a little water to bring it back before using.

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