Anchovy Caesar Dressing
Punchy, creamy Caesar built on real anchovies, egg yolk, and grated parm.
Tested time and yield
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Yield
- 8 servings
- Difficulty
- hard
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
In a blender or food processor, purée anchovies and garlic into a smooth paste.
- 02
Add egg yolk, lemon juice, vinegar, Dijon, and Worcestershire; blend until combined.
- 03
With the motor running, add olive oil and neutral oil in a very slow, thin stream until the dressing is thick and emulsified.
- 04
Blend in Parmesan and pepper. Taste before adding salt. Thin with 1 to 2 tsp water if needed.
- 05
Tip: Use pasteurized egg yolk for uncooked dressing. Refrigerate promptly and use within 3 days; a mayonnaise-based version keeps about 5 days.
Watch the clip
No sound required: the clip only repeats the written method above.
Related recipes
More on the dressing shelf, or browse the full library.
