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Close-up of creamy yellow sauce with black pepper specks in a food processor bowl, with the white blade attachment visible in the center.

5 Minute Caesar Dressing

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This Caesar dressing comes together in five minutes flat with bold garlic-anchovy flavor, creamy egg yolk emulsion, and that signature salty Parm finish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 tablespoons
Course: Dressing/Condiment
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Egg yolk only
  • 1 clove Garlic roughly chopped
  • 3-5 Anchovy filets oil-packed
  • 2 tablespoon Lemon juice
  • ¼ teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ¼ cup Olive oil
  • ¼ cup Avocado oil
  • 3 tablespoon Parmesan finely grated
  • Kosher salt to taste
  • Black pepper to taste

Equipment

  • Food processor
  • Citrus Juicer
  • Measuring spoons

Method
 

  1. In a food processor, combine garlic, anchovies (with oil), and ½ teaspoon kosher salt. Process until finely chopped.
  2. Add egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Blend for 30 seconds.
  3. With the machine running, slowly drizzle in olive oil and avocado oil until emulsified.
  4. While still running, add 1–2 tablespoon water to loosen the consistency as needed.
  5. Season with salt, black pepper, and additional lemon juice to taste.
  6. Stir in Parmesan just before serving.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: since this is made with a raw egg yolk, keep it in an airtight jar in the fridge and use within 3-4 days. Shake or stir well before each use, it separates as it sits.

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