Caesar dressing

title="Caesar dressing"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Caesar-dressing.jpg" srcset="https://img.taste.com.au/Ef42TGpC/w720-h480-cfill-q80/taste/2016/11/caesar-dressing-77669-1.jpeg 720w, https://img.taste.com.au/MV8P8aq2/w643-h428-cfill-q90/taste/2016/11/caesar-dressing-77669-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Caesar dressing"
/>

(11) Rate it

• 0:05 Prep


• Makes 1 cup


• Easy

Get on summer's best-dressed list with this delightful drizzle that'll make your salads sizzle.

Featured in
Sauces and condiments

Ingredients

• 2 egg yolks


• 2 teaspoons lemon juice


• 1 teaspoon mustard powder


• 1/2 teaspoon sea salt


• Pinch white pepper


• 1 cup olive oil


• 1 small garlic clove, crushed


• 1 anchovy fillet, finely chopped


• 2 teaspoons worcestershire sauce


• 2 tablespoons lemon juice

Method

• 
  
  
  Step 1
  
  
  
  
  Place egg yolks, lemon juice, mustard, salt and pepper in a glass or ceramic bowl. Whisk to combine. Add half the oil, 1 teaspoon at a time, to egg mixture, whisking constantly to combine (this will take about 15 minutes).
  
  
  

  
  

  
  



• 
  
  
  Step 2
  
  
  
  
  Add remaining oil in a slow, steady stream, whisking constantly to combine. Add 2 tablespoons warm water, 1 tablespoon at a time, whisking constantly to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add garlic, anchovy, Worcestershire sauce and lemon juice to the mayonnaise. Whisk to combine.
  
  
  

Notes

To serve: Baby cos lettuce, boiled eggs, parmesan cheese, bacon and croutons.

Keep in a screw-top jar or airtight container in the fridge for up to 5 days. Share or whisk before serving.

You can use 1 cup of whole egg mayonnaise instead and follow the instructions in step 3.

• Author: Claire Brookman


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au