Traditional Caesar Salad Dressing

Traditional Caesar Salad Dressing

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  • 1 whole egg, coddled (see note)*
  • 2 to 4 cloves garlic
  • 2 tablespoons coarsely chopped Parmigiano Reggiano cheese
  • 1 teaspoon Dijon mustard
  • 1 anchovy fillet
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons lemon juice, or more to taste
  • 1/2 to 2/3 cup extra virgin olive oil
  • Black pepper, to taste
  • Dash of cayenne (optional)


Place the egg, garlic, cheese, Dijon, anchovy, Worcestershire and lemon juice in a food processor and puree. With the machine running, add the oil through the feed tube in a steady stream until the dressing is creamy.

Season to taste with black pepper and cayenne if desired.

Special notes:

To coddle an egg, place it in barely simmering water for 1 1/2 to 2 minutes, no longer. This will bring the egg to a safe temperature to cook with. Remove it and immediately crack it into a bowl. The white may turn a bit translucent, but it will still serve as a perfect base for emulsion.

*Contains raw or undercooked food products. Consuming raw or undercooked eggs may increase your risk of foodborne illness.