Anchovies, garlic, egg yolk, mustard and Parmesan, emulsified with oil: the modern version of the dressing of the Caesar salad, invented in Tijuana in 1924. Salty, creamy and addictive.
Caesar dressing
Sauce Caesar
Caesar dressing
Sauce Caesar
Method
01
Anchovies
Mash the anchovy fillets with the crushed garlic, using the flat side of a knife or a fork, to a smooth, creamy paste.
02
Base
Whisk in the egg yolk, mustard, Worcestershire sauce and lemon juice in a bowl until smooth and glossy.
03
Emulsify
Whisk in the olive oil in a thin stream, as you would for mayonnaise, until a thick, creamy emulsion forms.
04
Cheese
Stir in the finely grated Parmesan.
05
Season
Season with freshly ground black pepper; salt is usually not needed, as the anchovies and Parmesan already bring plenty of salty depth.
Tips & notes
Use a raw egg yolk for the authentic, creamy texture; with ready-made mayonnaise as a base the dressing becomes thicker but less complex in flavour. Contains raw egg yolk: use a very fresh egg, keep the dressing cold and for no longer than 2 days, and do not serve it to pregnant women, young children, the elderly or people with a weakened immune system.
Chef's tip
The original Caesar salad by Caesar Cardini was prepared at the table, with the raw egg yolk tossed loosely through the lettuce; the dressing as we know it is a later, more practical version that can be prepared in advance.
Variations
- Without raw egg – With mayonnaise as a base instead of egg yolk, for those who prefer not to use raw egg.
- With yoghurt – A lighter version with Greek yoghurt in place of part of the oil.
- Extra anchovies – For those who want to boost the umami punch.
Contains:
Eggs
Gluten
Mustard
Fish
Serve with
- Romaine lettuce
- Grilled chicken
- Croutons
- Parmesan shavings
- Grilled prawns
| Calories | 693 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 2 g |
| Fat | 68 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
