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American · Mexican

Caesar dressing

Non-vegetarian

Bold, creamy dressing of egg yolk, anchovy, garlic, lemon, Worcestershire and Parmesan emulsified with oil — made for crisp romaine and croutons.

Caesar dressing is an American sauce from Mexico, ready in about 10 minutes and made with egg yolk, anchovies and parmesan. It serves 6 and is rated easy to cook.

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Prep
10 min
Cook
0 min
Total
10 min
Serves
6
Level
Easy
Calories
200

Ingredients

6 servings (about 35 ml each, dresses 2 heads of romaine)

Equipment

Method

  1. Step 1

    Mash the anchovies (opens in a new tab) and garlic (opens in a new tab) to a paste in the bowl with the back of a fork, then whisk (opens in a new tab) in the yolk, lemon juice (opens in a new tab), mustard and Worcestershire.

    Food safety: Contains raw or lightly cooked egg yolk. Use pasteurised eggs for pregnant people, babies, young children, older adults and anyone with a weakened immune system; keep refrigerated and use within the stated time.

    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  2. Step 2

    Whisk (opens in a new tab) in the oils a few drops at a time, then in a thin stream, until thick and creamy.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Stir in the Parmesan (opens in a new tab), salt and plenty of black pepper (opens in a new tab). Thin with a teaspoon of water if it is too thick to toss through leaves.

    • 1 min

About this dish

Origin
Tijuana, Mexico · Commonly attributedThe Caesar salad is usually credited to an Italian-born restaurateur in Tijuana in the 1920s; the dressing became a US staple.Also popular in United States, CanadaMore food from Mexico
Dish
Lunch · Dinner · Sauces
Cooking method
Raw, Whipped
Taste
umami, garlicky, tangy, salty, creamy
Diet
Pescatarian · No nut ingredients · Keto-style · Low-carb
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Cook more with
Egg yolk · Anchovies · Parmesan · Garlic · Lemon juice · Prepared mustard
Techniques
Emulsification

Allergens

  • Contains: Milkfrom parmesan
  • Contains: Eggsfrom egg yolk
  • Contains: Fishfrom anchovies, worcestershire sauce
  • Contains: Glutenfrom worcestershire sauce
  • Contains: Mustardfrom prepared mustard
  • May contain: Celeryfrom worcestershire sauce
  • May contain: Sulphitesfrom prepared mustard, worcestershire sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

200 kcal per serving

Calculated

1 serving ≈ 37 g · recipe makes 6

Where the energy comes from

  • Protein 6%
  • Carbohydrate 2%
  • Fat 92%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy200 kcal545 kcal
Protein3.1 g8.5 g
Carbohydrate1.2 g3.2 g
Net carbohydrate1.1 g2.9 g
Sugars0.3 g0.7 g
Added sugars——
Fibre0.1 g0.3 g
Fat20.6 g56.2 g
Saturated fat3 g8.2 g
Trans fat——
Cholesterol36 mg99 mg
Sodium277 mg755 mg
Salt equivalent0.7 g1.9 g
Vitamins & minerals per serving
Potassium
41 mg
Calcium
73 mg
Iron
0.4 mg
Magnesium
6 mg
Vitamin A (RAE)
22 µg
Vitamin C
2 mg
Vitamin D
0.2 µg
Vitamin B12
0.1 µg
Folate (DFE)
6 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A stick blender in a tall jug makes the emulsion almost foolproof.

Common mistakes

  • Adding the oil too fast so the emulsion breaks — if it splits, start again with a fresh yolk and whisk the broken sauce in slowly.

Serve with

  • Caesar salad with romaine, croutons and shaved Parmesan
  • Grilled chicken wraps
  • Roast potatoes or grilled broccoli

Food safety

  • Contains raw or lightly cooked egg yolk. Use pasteurised eggs for pregnant people, babies, young children, older adults and anyone with a weakened immune system; keep refrigerated and use within the stated time.

Storage

  • Refrigerate and use within 2 days (up to 5 days if made with mayonnaise).

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

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