Caesar Dressing

From LA Times and adapted from Michael Mina's American Fish in Las Vegas

Caesar Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 2

    egg yolks

  • Juice from 1 lemon

  • 1

    cup olive oil

  • 1

    cup canola oil

  • 1

    tablespoon chopped capers

  • 1

    teaspoon Worcestershire sauce

  • 1

    clove garlic

  • 3

    salted anchovy fillets, rinsed

  • ½

    cup grated Parmesan cheese

  • Salt and pepper


1. In a large bowl, whisk the egg yolks together with the lemon. Slowly whisk in the oils, 1 teaspoon at a time, constantly whisking until the oil is emulsified to make a mayonnaise. This makes about 2 cups mayonnaise. 2. Using a mortar and pestle, or chopping and crushing with the side of a knife, combine the capers, Worcestershire sauce, garlic and anchovy fillets to form a paste. 3. Stir the purée into the mayonnaise until thoroughly combined, then stir in the Parmesan cheese. Season to taste with salt and pepper. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the remaining dressing will keep for 2 to 3 days, covered and refrigerated.


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