Classic Caesar Dressing
This is a dressing that demands attention. It is sharp, deeply salty, and coats a leaf of romaine with enough weight to stay put.
Temperature control is your best friend.
Bring your egg yolk and mustard to room temperature before you begin. Cold ingredients resist emulsification and will likely cause the oil to separate.
- Mixing bowl
- Whisk
- Microplane
- Measuring spoons
What goes in.
- 1large egg yolk, room temperature
- 2 tspDijon mustard
- 3anchovy fillets, finely minced into a paste
- 2 clovesgarlic, grated into a paste
- 1 tbspfresh lemon juice
- 1/2 cupneutral oil, such as grapeseed
- 1/4 cupextra virgin olive oil
- 1/3 cupParmigiano-Reggiano, finely grated
Building the Bridge
The secret is the drip. Add your oil drop by drop at the start; only once the mixture looks like thick mayonnaise should you increase the flow to a thin, steady stream.
The method.
Create the base
In a medium bowl, whisk the egg yolk, Dijon, garlic paste, and anchovy paste until fully combined and tacky.
Incorporate the oil
Whisk in the lemon juice. Begin adding the neutral oil one drop at a time, whisking constantly. Once the mixture thickens, slowly pour in the rest of the neutral oil followed by the olive oil in a thin, continuous stream.
Finish
Fold in the grated Parmesan. Taste, and adjust with a few more drops of lemon juice if it feels too heavy.
Other turns to take.
Lemon-Forward
Add the zest of half a lemon to the base for a brighter, more aggressive citrus profile.
Spicy Caesar
Add a half-teaspoon of crushed red pepper flakes or a dash of hot sauce to the yolk base.
When it doesn't go to plan.
If the dressing breaks—meaning it looks oily rather than creamy—stop pouring oil immediately. Add a teaspoon of warm water and whisk vigorously to pull it back together.
Use a microplane for the garlic and cheese; you want them to dissolve into the sauce, not provide texture.
Store in a glass jar in the refrigerator for up to three days. It will thicken significantly as it chills.
The ones that keep coming up.
Can I use a food processor?
You can, but it is easy to overwork the emulsion. Pulse the yolk, garlic, and anchovies first, then drizzle the oil slowly through the chute while the blade runs.
Do I have to use raw egg yolks?
The yolk provides the essential lecithin required to bind the oil and vinegar into a stable dressing. It is the hallmark of the traditional method.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe