📝 About This Recipe
Born in 1920s Tijuana and perfected in the world’s finest dining rooms, this authentic Caesar dressing is a masterclass in culinary emulsion. It balances the umami depth of oil-packed anchovies with the bright punch of fresh lemon and the sharp bite of raw garlic. This isn't just a condiment; it's a rich, velvety experience that transforms simple romaine into a legendary feast.
🥗 Ingredients
The Umami Base
- 4-6 pieces Anchovy Fillets (oil-packed, high quality)
- 2 cloves Garlic (fresh, peeled and smashed)
- 1/2 teaspoon Kosher Salt (used as an abrasive for the paste)
The Emulsion Elements
- 2 large Egg Yolks (at room temperature)
- 1 tablespoon Dijon Mustard (smooth, not grainy)
- 2 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Worcestershire Sauce (adds essential fermented depth)
The Oils and Finishers
- 1/2 cup Extra Virgin Olive Oil (mild flavor profile)
- 1/4 cup Neutral Oil (grapeseed or vegetable oil)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the smashed garlic cloves and the salt onto a large cutting board. Use the side of a chef's knife to scrape and mash the garlic into a smooth paste.
-
2
Add the anchovy fillets to the garlic paste. Finely chop them first, then use the knife-scraping technique again to integrate them into a singular, uniform grey-purple paste.
-
3
Transfer this paste into a medium-sized stainless steel or glass mixing bowl.
-
4
Whisk in the room-temperature egg yolks and Dijon mustard until the mixture is slightly frothy and well combined.
-
5
Add the fresh lemon juice and Worcestershire sauce. Whisk vigorously; the acidity will begin to 'cook' the yolks slightly and stabilize the base.
-
6
Combine the olive oil and neutral oil in a measuring cup with a pour spout. This blend ensures the dressing isn't too bitter or heavy.
-
7
Place a damp kitchen towel in a ring on the counter and set your bowl inside it to keep it steady while whisking with one hand.
-
8
Begin adding the oil blend drop by drop while whisking constantly. Do not rush this stage; you are building the emulsion structure.
-
9
Once the mixture begins to thicken and look like a light mayonnaise, you can increase the oil flow to a very thin, steady stream.
-
10
Continue whisking until all the oil is incorporated and the dressing is thick, creamy, and pale ivory in color.
-
11
Gently fold in the finely grated Parmigiano-Reggiano and the freshly cracked black pepper.
-
12
Taste the dressing. If it's too thick, whisk in a teaspoon of warm water. If it needs more punch, add a squeeze more lemon.
💡 Chef's Tips
Always use room temperature egg yolks to ensure they emulsify properly with the oils. If you are worried about raw eggs, use pasteurized eggs or coddled eggs (boiled for exactly 1 minute). Don't skip the anchovies; they provide 'umami' rather than a fishy taste when properly emulsified. Use a mix of oils because 100% extra virgin olive oil can often turn bitter when whipped or emulsified rapidly. Make the dressing at least 30 minutes before serving to allow the garlic and anchovy flavors to meld.
🍽️ Serving Suggestions
Toss with crisp Romaine hearts, sourdough croutons, and extra shaved parmesan. Use as a decadent dip for grilled artichokes or roasted asparagus. Spread onto a toasted ciabatta bun for a gourmet chicken salad sandwich. Pair with a chilled glass of crisp Sauvignon Blanc or a dry Chardonnay. Serve alongside a seared New York Strip steak for a classic steakhouse experience.