Caesar dressing

Caesar dressing

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  • 0:05 Prep
  • Makes 1 cup
  • Easy

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

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Sauces and condiments


  • 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


  • 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.


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



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