Caesar Salad Dressing
Authentic Caesar salad dressing made with egg yolks, olive oil, anchovy, and Parmesan. Creamy, bold, and ready in 10 minutes.
Ingredients
- 2 pasteurized egg yolks
- 2 cloves garlic finely minced
- 1½ tablespoons fresh lemon juice
- 1 –1½ teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon black pepper
- ¼ cup extra virgin olive oil
- ¼ cup finely grated Parmesan cheese
Instructions
- In a medium bowl, whisk together egg yolks, garlic, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and black pepper.
- Slowly drizzle in olive oil while whisking constantly until the dressing thickens and emulsifies.
- Stir in Parmesan cheese. Taste and adjust seasoning as needed.
- Refrigerate 30 minutes before serving.
Notes
- Use pasteurized eggs for safety.
- For a shortcut version, substitute 2 tablespoons mayonnaise for the egg yolks.
- Dressing will keep 2–3 days in the refrigerator.
- If dressing becomes too thick, whisk in 1 teaspoon water to loosen.
- You can use a hand blender instead of a whisk