📝 About This Recipe
Born in 1920s Tijuana, the Caesar dressing is a masterclass in the art of the emulsion, balancing sharp acidity with deep, savory undertones. This version honors the traditional method, utilizing high-quality anchovies and fresh egg yolks to create a velvety texture that clings perfectly to every leaf. It is a bold, sophisticated sauce that elevates the humble romaine lettuce into a legendary culinary experience.
🥗 Ingredients
The Flavor Base
- 2 large Garlic cloves (peeled and finely minced into a paste)
- 6 pieces Anchovy fillets (oil-packed, drained and finely chopped)
- 1.5 teaspoons Dijon mustard (smooth, high-quality French style)
- 1 teaspoon Worcestershire sauce (for deep fermented complexity)
The Emulsion
- 2 large Egg yolks (at room temperature)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/2 cup Neutral oil (grapeseed or canola for a stable base)
- 1/4 cup Extra virgin olive oil (fruity and high quality for finishing flavor)
Seasoning and Texture
- 1/2 cup Parmigiano-Reggiano (finely grated using a microplane)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Kosher salt (adjust to taste as anchovies are salty)
- 1 teaspoon Cold water (optional, to adjust consistency)
👨🍳 Instructions
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1
Place your minced garlic and chopped anchovies on a cutting board. Sprinkle with a pinch of salt and use the side of a chef's knife to scrape and mash them together until a smooth, uniform paste forms.
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2
In a medium stainless steel or glass mixing bowl, whisk together the garlic-anchovy paste, Dijon mustard, and Worcestershire sauce until well combined.
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3
Add the two room-temperature egg yolks and the fresh lemon juice to the bowl. Whisk vigorously for about 1 minute until the mixture lightens in color and looks slightly frothy.
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4
To stabilize the bowl, place it on a damp kitchen towel folded into a ring; this allows you to whisk with one hand while pouring with the other.
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5
Begin adding the neutral oil drop by drop, whisking constantly. Do not rush this stage, as the emulsion needs a slow start to build structure.
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6
Once the mixture begins to thicken and look like a thin mayonnaise, you can increase the flow of oil to a very thin, steady stream, whisking rapidly throughout.
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7
After all the neutral oil is incorporated, switch to the extra virgin olive oil. Pour this in a slow stream while whisking to add that signature Mediterranean depth.
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8
Gently fold in the finely grated Parmigiano-Reggiano. The cheese will thicken the dressing significantly and add a nutty, salty punch.
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9
Add the freshly cracked black pepper. Taste the dressing before adding any additional salt, as the anchovies and cheese provide a high level of natural salinity.
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10
If the dressing feels too thick or 'heavy,' whisk in a teaspoon of cold water or extra lemon juice to thin it to a pourable, yet creamy, consistency.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors of the garlic and anchovy to meld and mellow.
💡 Chef's Tips
Always use room temperature egg yolks to ensure a stable emulsion that won't break. If you are worried about raw eggs, use pasteurized eggs or whisk the yolks and lemon juice over a double boiler for 2 minutes until they reach 160°F. For the best texture, grate your Parmesan with a microplane so it dissolves into the sauce rather than leaving gritty chunks. Avoid using only extra virgin olive oil, as it can become bitter when emulsified at high speed; the neutral oil blend provides a smoother finish. Store leftovers in an airtight jar in the fridge for up to 3 days, but do not freeze.
🍽️ Serving Suggestions
Toss with crisp Romaine hearts, sourdough croutons, and extra shaved Parmesan for a classic salad. Use as a sophisticated dipping sauce for roasted artichokes or grilled asparagus. Spread onto a toasted ciabatta bun for a gourmet grilled chicken sandwich. Pair with a crisp, high-acidity white wine like a cold Sauvignon Blanc or a dry Prosecco. Drizzle over grilled salmon fillets for an instant hit of savory richness.