Caesar Dressing
Garlicky, salty, lemony--like a Roman punch to the mouth.
10 min total, minimal dishes, elevates any salad
Timing: 10 mins
Caesar Dressing
Garlicky, salty, lemony--like a Roman punch to the mouth.
10 min total, minimal dishes, elevates any salad
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.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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).
Uneven distribution: Large chunks of garlic will create sharp, unpleasant bites in the final dressing.
Anchovy and garlic are mashed into a paste.
BUILD
Whisk mayo (or yolk) + mustard + lemon + Worcestershire (2 tsp).
Separation risk: Ensure ingredients are at room temperature to prevent the emulsion from breaking later.
Mayo (or yolk), mustard, lemon juice, and Worcestershire are combined and whisked together.
EMULSIFY
Slowly whisk in olive oil (1 cup) until glossy.
Broken emulsion: Adding oil too quickly will cause the dressing to separate into a thin, oily liquid.
Olive oil has been slowly whisked in, and the dressing is thick and glossy.
CHEESE
Stir in Parmesan and lots of black pepper (2½ tsp).
Break the emulsion: Vigorous mixing can cause the dressing to separate. Use a gentle folding motion to keep the texture stable.
Parmesan cheese and black pepper are stirred into the dressing.
ADJUST
Thin with water (1 tsp) (1 tbsp at a time) if needed.
Over-thinning: Adding too much water too quickly can cause the emulsion to break, resulting in a watery, separated dressing.
Dressing has reached desired consistency, thinned with water if necessary.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
+1 more collection inside Recipes.
Browse all recipe paths →Master These Next
Cane-Syrup Dijon Vinaigrette for Bitter Greens
Deep sweetness + sharp mustard makes greens craveable.
Chimichurri
Herb lightning--acid, salt, and green fire.
Peach + Pepper Vinegar Caprese
Tomato-mozz-peach with vinegar heat that makes it sing.