Caesar Dressing

This Caesar dressing is the real deal: a coddled egg emulsified with olive oil, anchovy fillets, garlic, Worcestershire, Parmesan, red wine vinegar, and fresh lemon juice. No shortcuts, no mayonnaise from a jar. The result is a thick, creamy dressing with a savory depth that bottled versions can only dream about.

The two-minute coddled egg is the foundation. Cooking it just long enough to barely set the white while the yolk stays liquid gives you the emulsifying power of raw egg with a bit more food safety. That warm egg blended with anchovies and garlic creates the base that holds the olive oil in suspension as you drizzle it in.

Adding the oil in a slow, steady stream while the blender runs is the technique that makes or breaks this dressing. Too fast and the emulsion breaks, leaving you with a separated, oily mess. Patience here gives you something thick enough to cling to romaine leaves without pooling at the bottom of the bowl.

Chef Tips

• Time the egg precisely at 2 minutes. Overcooking the egg makes it too solid to emulsify properly.
• Use good olive oil. The dressing is mostly oil, so its quality shows in every bite. A peppery, fruity extra virgin works best.
• Real anchovy fillets are a must. Anchovy paste is a weak substitute that won’t deliver the same depth of savory flavor.
• Freshly squeezed lemon juice makes a noticeable difference over bottled. The fresh acidity brightens the whole dressing.

Variations

• Creamy Caesar: Add a tablespoon of mayonnaise to the blender for an even thicker, more stable dressing.
• Vegetarian Caesar: Skip the anchovies and add a teaspoon of white miso paste and a tablespoon of capers for umami without the fish.