How to Make Caesar dressing

How to Make Caesar dressing - 1 5
  • Olive oil: 80g
  • Egg yolk: 1 large (about 20g)
  • Lemon juice: 30g
  • Dijon mustard: 10g
  • Worcestershire sauce: 10g
  • Garlic cloves: 2, minced
  • Anchovy fillets: 3, minced
  • Parmesan cheese: 20g, grated
  • Salt: 1/2 teaspoon
  • Black pepper: 1/4 teaspoon
Per serving
Calories: 482 kcal
Proteins: 1.3 g
Fats: 50.6 g
Carbohydrates: 2.3 g
15 minsPrint
  • In a mixing bowl, combine the egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and minced anchovy fillets.
  • Slowly drizzle in the olive oil while whisking vigorously to emulsify the mixture. The dressing should thicken and become creamy.
  • Add the grated Parmesan cheese, salt, and black pepper to the mixture. Whisk until all ingredients are well incorporated.
  • Taste the dressing and adjust the seasoning according to your preference. If you prefer a tangier dressing, you can add more lemon juice or Worcestershire sauce.
  • Once the dressing is ready, transfer it to a jar or airtight container and refrigerate for at least 30 minutes before serving. This helps the flavors to meld and develop.

Caesar dressing sauce is traditionally served with Caesar salad, a popular salad made with romaine lettuce, croutons, and often topped with grilled chicken or shrimp. It is also a versatile dressing and can be used to add a burst of flavor to other salads, sandwiches, wraps, and even grilled vegetables.

Caesar dressing is a classic and creamy emulsified sauce that originated in Italy. Its combination of ingredients like olive oil, egg yolk, anchovies, and Parmesan cheese creates a rich and flavorful dressing that complements various dishes, especially salads. The tangy, umami-rich taste of Caesar dressing has made it a favorite dressing for salad lovers worldwide.

Facts about the sauce:

  1. Caesar dressing is named after Caesar Cardini, an Italian-American restaurateur, who is credited with creating the dressing in the 1920s.
  2. The original Caesar dressing recipe did not include anchovies, but they were later added by Cardini to enhance the flavor profile.
  3. Caesar dressing is an emulsified sauce, which means it is a stable mixture of oil and water-based ingredients.
  4. Some variations of Caesar dressing may include additional ingredients such as mayonnaise, but the traditional recipe relies on the emulsification of egg yolk and oil.
  5. Due to the raw egg yolk in the dressing, it’s essential to store and handle it properly to prevent any risk of foodborne illnesses. Refrigerate any leftovers promptly and consume within a few days.
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