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Authentic Caesar Dressing in 30 Seconds: Classic Creamy Recipe

Authentic Caesar Dressing in 30 Seconds

A traditional mayonnaise-free Caesar dressing made with egg yolk, anchovies, lemon, Worcestershire sauce, olive oil, Dijon, garlic, and Parmesan. It makes about 3/4 cup, enough for 4–6 salads.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Dressing
  • 1 Large egg yolk
  • 1 Small garlic clove, finely grated or minced
  • 2 fillets Anchovy fillets
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Finely grated Parmesan cheese
  • 1/4 teaspoon Freshly ground black pepper
  • As needed Fine salt

Method
 

Step-by-Step
  1. Add the egg yolk, garlic, anchovies, lemon juice, Worcestershire sauce, Dijon mustard, and black pepper to a tall, narrow container or blender jar.
  2. Place an immersion blender at the bottom of the container and blend until the anchovies and garlic are completely broken down.
  3. With the blender running, pour in the olive oil in a thin, steady stream. Continue blending until the mixture is smooth and lightly thickened.
  4. Stir in the finely grated Parmesan, or briefly blend it into the dressing until evenly combined.
  5. Taste and adjust with more lemon juice, black pepper, or fine salt only if needed. Toss immediately with romaine and croutons, or refrigerate the dressing.

Notes

Use finely grated Parmesan for the smoothest texture. A narrow container and gradual oil addition help create a reliable emulsion. This dressing contains raw egg yolk; use pasteurized eggs for young children, older adults, pregnant people, or anyone immunocompromised, and keep the dressing refrigerated.