Caesar Dressing

This is a make-ahead dressing to be added to romaine lettuce, croutons, and Parmesan cheese for Caesar salad. Egg yolks are partially cooked with heat and then chemically cooked with lemon juice.

Serves: 8Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 2 large eggs
  • 4 small anchovies, chopped
  • 1 clove garlic, peeled and minced
  • 1 tsp. Dijon mustard
  • 3 Tbsp. lemon juice
  • 1 cup olive oil
  • 1⁄4 tsp. Worcestershire sauce
  • 2 Tbsp. grated Parmesan cheese
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground white pepper


  • Boil 4 cups water in a medium saucepan. Gently drop eggs into boiling water. Cook for 3 minutes, then remove from water. Cool for two minutes. Peel eggs and place yolks in a small bowl. Discard whites or save for another use.
  • In another small bowl, mash anchovies with a fork. Mix in garlic and mustard. Whisk in lemon juice and egg yolks. Drizzle oil in slowly while whisking to emulsify. Stir in Worcestershire sauce and Parmesan cheese.
  • Season with salt and pepper.