Caesar Dressing
Garlic, anchovy, lemon, and Parmesan with an emulsion doing the heavy lifting. Lettuce finally gets a useful feature.
Ingredients
- 1 pasteurized large egg yolk
- 4 oil-packed anchovy fillets, drained
- 1 small garlic clove
- 1 tsp Dijon mustard
- 30 ml lemon juice
- 1 tsp Worcestershire sauce
- 120 ml neutral oil
- 30 g finely grated Parmesan
- 1–3 tbsp water, as needed
- Black pepper and salt, to taste
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Make a paste
Mash anchovies and garlic into a fine paste using a mortar or the flat of a knife.
Build the base
Whisk paste, yolk, mustard, lemon juice, and Worcestershire in a stable bowl.
Emulsify
Whisk in oil a few drops at a time, then in a thin stream once it begins thickening.
Finish
Stir in Parmesan and pepper. Thin with water a tablespoon at a time until it coats lettuce easily. Taste before adding salt.
Checkpoint: Creamy and pourable, with lemon and savory depth rather than a single blast of garlic.
Failure modes and fixes
Too thick: water. Too salty: expand with an unsalted mayonnaise base and water. Broken before adding cheese: use the fresh-yolk rescue from mayonnaise.
More rescue techniques →Put it to work
Romaine, croutons, and more Parmesan. Also useful on a chicken sandwich.
Storage and reheating
Use pasteurized yolks. Refrigerate immediately in a clean covered container at 40°F / 4°C or colder; use within 2 days. Keep cold during service and discard after more than 2 hours at room temperature (1 hour above 90°F / 32°C). Do not freeze. Storage and handling reference.