Caesar Salad Dressing

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  • 2 large egg yolks*
  • 5 large cloves garlic, peeled
  • 3 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 cup extra-virgin olive oil
  • 1 (2 ounce) can anchovy fillets, chopped
  • Salt and freshly ground black pepper to taste


In bowl of a food processor fitted with a metal blade, combine egg yolks, garlic, mustard, lemon juice, vinegar and Worcestershire sauce. Pulse until garlic is finely chopped.
While continuing to pulse, add oil in a slow, steady stream to produce a smooth, creamy mayonnaise-like emulsion.
Add anchovies, pulse for 30 seconds and season with salt and pepper. Set aside.

*With eggs and all other raw foods from animals, there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young, and those with medical problems which have impaired their immune systems. These individuals should avoid raw and undercooked animal foods.
Recipe from Central Market Shoreline - Culinary Resource Center
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