Caesar Dressing
Garlicky, salty, lemony--like a Roman punch to the mouth.
Timing: 10 mins
Caesar Dressing
Garlicky, salty, lemony--like a Roman punch to the mouth.
Timing: 10 mins
Key move
Emulsify the dressing by slowly drizzling olive oil into the mayo/yolk mixture while whisking constantly until it becomes thick and glossy.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 12Your prep station before cooking begins
Base (0/10)
My dressing is thin and oily, not thickening up.
Ah, it looks like the oil and the mayo/yolk just aren't marrying properly.
The dressing tastes too sharp, almost bitter.
I taste that sharpness too. It might be the garlic – if it's mashed too roughly or over-processed, it can release some bitter notes. Or, perhaps a little too much lemon went in. Fo…
Chef's Notes
Emulsify dressing by slowly drizzling oil into other ingredients while whisking constantly.
Toss with crisp romaine lettuce, croutons, and grilled chicken or shrimp for a classic salad.
Dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
The Method
PASTE
Smash anchovy + garlic into paste (or use paste).
Anchovy and garlic are mashed into a paste.
BUILD
Whisk mayo (or yolk) + mustard + lemon + Worcestershire (2 tsp).
Mayo (or yolk), mustard, lemon juice, and Worcestershire are combined and whisked together.
EMULSIFY
Slowly whisk in olive oil (1 cup) until glossy.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Olive oil has been slowly whisked in, and the dressing is thick and glossy.
CHEESE
Stir in Parmesan and lots of black pepper (5 g).
Parmesan cheese and black pepper are stirred into the dressing.
ADJUST
Thin with water (1 tsp) (1 tbsp at a time) if needed.
Dressing has reached desired consistency, thinned with water if necessary.
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