culinary review

Classic Caesar Salad Dressing

Last Modified: 10/29/07
First Published: 10/28/07
Views: 4953
Views: 4953
This is a really tasty Caesar dressing recipe, perfect for a Classic Caesar Salad. Traditionally this dressing gets its special taste fromcaesar_dressing anchovies and you utilize egg yolks and oil to form an emulsion (homemade mayonnaise). Here we utilize anchovy paste instead of whole anchovies (because it’s easy to have on hand) as well as traditional flavorings such as lemon juice, Worcester sauce, garlic and Dijon mustard.

If you feel uneasy about eating raw eggs, then leave the egg in 150 degree F water for about 3 minutes to pasteurize the egg. 150 degree water allows you to just about leave your finger for a second in the water before burning it, make sure your water doesn't have bubbles. While this process won’t completely kill all the possible bacteria in the egg, it will limit your exposure.

4-6 servings


  • 1 egg yolk
  • 1 1/2 teaspoons anchovy paste (or about 3 anchovies, minced)caesar_dessing
  • 1 teaspoon lemon juice
  • 1 teaspoons Worcester sauce
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup olive oil
  • salt and pepper


You can either whisk this dressing together by hand, or use a blender. It’s important to whisk continuously to form an emulsion.. If you’re just making a little bit of dressing (such as this recipe) then you can easily whisk it together by hand, however if you’re making a large batch, then it’s probably a good idea to use a blender or food processor.

Mix all the ingredients together, except from the oil. Then start to slowly pour the oil in, while you whisk. Make sure that all the oil is incorporated before you add more. Take your time and don’t rush this process, if you add the oil to quickly, or if you don’t whisk enough than the sauce might brake.

Serve right away on salad, or store in air-container. This sauce will last for a few days in the fridge.